Creamy Potato Soup with Bacon and Kale Recipe
This hearty and creamy potato soup combines tender cubed potatoes, savory beef bacon, and fresh vegetables simmered in chicken broth and enriched with a smooth roux-based cream sauce. A touch of dried tarragon and kale adds depth and color to this comforting, delicious soup perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 1 large onion, diced
- 1/2 cup thinly sliced carrots
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 1/3 cup kale, stems removed and chopped fine (can use frozen thawed kale)
Meat
- 1 lb beef bacon, chopped
Liquids & Dairy
- 4 cups chicken broth (or enough to cover potatoes)
- 3 tablespoons butter
- 1 cup heavy cream or half and half
Others
- 3 tablespoons flour
- 1 teaspoon dried tarragon
- Salt and pepper to taste
Instructions
- Cook the bacon: In a dutch oven, cook the beef bacon over medium heat until fully done and crispy. Remove bacon pieces with a slotted spoon and set aside. Discard all but 1/4 cup of the bacon grease from the pot.
- Sauté the vegetables: In the reserved bacon grease, add diced celery, sliced carrots, and diced onion. Cook over medium heat until the vegetables are soft and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Prepare potatoes and simmer: Add the peeled and cubed potatoes to the pot and toss to coat with the grease and cooked vegetables. Sauté the potatoes for 3 to 4 minutes to start softening them and develop flavor. Return the cooked bacon to the pot. Add enough chicken broth to cover all the ingredients, then cover the pot with a lid and simmer gently until the potatoes are tender, about 20 minutes.
- Make the cream roux: In a heavy-duty saucepan over medium heat, melt the butter. Whisk in the flour and continue cooking and whisking for about 2 minutes to cook out the raw flour taste without browning.
- Add cream and herbs: Gradually whisk in the heavy cream or half and half in a slow stream, continuing to whisk until the mixture thickens into a smooth sauce. Stir in the dried tarragon and chopped kale. Cook for a few minutes until the kale softens slightly.
- Combine and season: Pour the cream mixture into the pot with the potatoes, bacon, and vegetables. Stir well to combine all ingredients into a rich, creamy soup. Season with salt and freshly ground black pepper to taste. Heat through and serve hot.
Notes
- You can substitute half and half for heavy cream if you prefer a lighter soup.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Frozen kale can be used but make sure to thaw and drain excess water before adding.
- If you prefer a smoother soup, blend a portion of the soup before adding the cream mixture.
- Adjust salt carefully as bacon and broth add natural saltiness.
