Description
The combination of tender potatoes, crispy bacon, and velvety cream creates a hearty and soul-warming dish that’s perfect for a cozy evening. This recipe strikes the perfect balance of flavors and textures, with the smoky saltiness of bacon complementing the smoothness of the soup. Easy to customize, you can substitute kale with spinach or adjust the seasoning to your liking. Serve it with crusty bread or rolls for a complete and satisfying meal.
Ingredients
Units
Scale
- 1 large onion, diced
- 1/2 cup thinly sliced carrots
- 1 lb bacon, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken broth (or enough to cover potatoes)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup heavy cream or half and half
- 1 teaspoon dried tarragon
- 1/3 cup kale, stems removed and chopped fine (frozen and thawed works too)
- Salt and pepper to taste
Instructions
- Cook the bacon in a Dutch oven until crispy. Remove and set aside, leaving about 1/4 cup of bacon grease in the pot.
- Sauté the celery, carrots, and onion in the bacon grease until softened. Stir in the minced garlic and cook for 1 minute.
- Add the cubed potatoes, tossing to coat with the aromatics. Sauté for 3–4 minutes before returning the bacon to the pot.
- Pour enough chicken broth to cover the potatoes, then cover and simmer until potatoes are tender.
- Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste. Slowly whisk in the cream, cooking until thickened.
- Stir the cream mixture into the potato mixture. Add tarragon, kale, salt, and pepper to taste. Combine and simmer for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes