Total Time
Prep 30 mins
Cook 30 mins

One of my most requested soups.

Ingredients Nutrition


  1. In large pot, cook bacon crisply, crumble and set aside.
  2. Drain off all but 1/4 cup of the bacon grease.
  3. In remaining grease, saute the celery and onion until onion turns clear, then add garlic and cook another minute.
  4. Add cubed potatoes and toss to coat. Add broth. Make sure that broth completely covers potatoes, so you may need to add more than 4 cups.
  5. Cover and simmer till potatoes are just tender, do not over cook.
  6. In separate pan, melt butter. Whisk in flour, cook 1 to 2 minutes, then add heavy cream, tarragon, parsley and salt and pepper to taste.
  7. Bring to boil, stir until thick - then add to soup.
  8. Add crumbled bacon to pot just before serving, or sprinkle over each individual bowl.
Most Helpful

5 5

This was delicious - my husband claims it was the best soup I've ever made! I made a few minor modifications (mostly just because of what I had on hand) - I used a potato masher to crush a few of the potatoes before adding in the cream mixture, in which I used 1% milk instead of cream; dried parsley instead of fresh; Italian Seasoning instead of tarragon; and just before serving, I stirred in a couple of handfuls of shredded cheese.

4 5

This soup is a really great filling soup, easy and quick to make and all the flavors compliment each other. I used instant mashed potatoes to thicken my soup up a little more as I like a pretty heavy cream soup.I will definatly make this one again! Thanks for sharing!