This delicious and creamy potato soup is a comforting, quick, and easy meal perfect for any time of year. Made with simple ingredients like bacon, potatoes, and heavy cream, this dish offers a rich, hearty flavor that can be customized to suit your taste. It’s a warm, satisfying soup everyone will love!
Ingredients Needed:
- 1 pound bacon, chopped
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken stock, or enough to cover potatoes
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
How To Make Potato Soup Recipe?
- Cook the Bacon: Cook the bacon in a Dutch oven over medium-high heat for 5-10 minutes until crispy. Drain on paper towels and leave 60ml of bacon grease in the pan.
- Cook the Vegetables: In the bacon grease, cook the celery and onion for 5 minutes until soft. Add the garlic and cook for another 1-2 minutes.
- Cook the Potatoes: Add the cubed potatoes and toss for 3-4 minutes. Return the bacon to the pan, add enough chicken stock to cover the potatoes, and simmer for 15-20 minutes until tender.
- Make the Cream Mixture: Melt butter in a separate pan. Whisk in flour and cook for 1-2 minutes. Add the cream, tarragon, and cilantro, and cook until it thickens, about 5 minutes.
- Combine the Mixtures: Pour the cream mixture into the potato mixture and stir well.
- Purée the Soup: Blend half the soup until smooth, then return it to the pan and mix everything.
- Serve: Adjust seasoning with salt and pepper, then serve hot.
Recipe Tips:
- Cook the bacon until crispy: For the best flavor, make sure the bacon is crispy before removing it from the pan. It adds a nice crunch and rich taste to the soup.
- Simmer the potatoes well: Don’t rush the simmering time. Let the potatoes cook for 15-20 minutes until they’re tender to make sure the soup has a creamy texture.
- Adjust the thickness: If the soup is too thick, add more chicken stock or cream to get your desired consistency.
- Purée part of the soup: Blending half of the soup gives it a smooth, creamy texture while keeping some chunks for extra flavor and texture.
- Season to taste: Always taste the soup before serving and add salt and pepper as needed to balance the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftover potato soup to cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the soup for up to 3 months.
- Reheat: Heat the soup in a saucepan over medium heat, stirring occasionally until it’s hot. Add stock or cream if it gets too thick.
Nutrition Facts:
- Calories: 200 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 400mg
- Potassium: 500mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 5g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Leek And Potato Soup Recipe
- Gordon Ramsay Duchess Potatoes Recipe
- Gordon Ramsay Best Roast Potatoes Recipe
Gordon Ramsay Potato Soup Recipe
Description
This delicious and creamy potato soup is a comforting, quick, and easy meal perfect for any time of year. Made with simple ingredients like bacon, potatoes, and heavy cream, this dish offers a rich, hearty flavor that can be customized to suit your taste. It’s a warm, satisfying soup everyone will love!
Ingredients
Instructions
- Cook the Bacon: Cook the bacon in a Dutch oven over medium-high heat for 5-10 minutes until crispy. Drain on paper towels and leave 60ml of bacon grease in the pan.
- Cook the Vegetables: In the bacon grease, cook the celery and onion for 5 minutes until soft. Add the garlic and cook for another 1-2 minutes.
- Cook the Potatoes: Add the cubed potatoes and toss for 3-4 minutes. Return the bacon to the pan, add enough chicken stock to cover the potatoes, and simmer for 15-20 minutes until tender.
- Make the Cream Mixture: Melt butter in a separate pan. Whisk in flour and cook for 1-2 minutes. Add the cream, tarragon, and cilantro, and cook until it thickens, about 5 minutes.
- Combine the Mixtures: Pour the cream mixture into the potato mixture and stir well.
- Purée the Soup: Blend half the soup until smooth, then return it to the pan and mix everything.
- Serve: Adjust seasoning with salt and pepper, then serve hot.
Notes
- Cook the bacon until crispy: For the best flavor, make sure the bacon is crispy before removing it from the pan. It adds a nice crunch and rich taste to the soup.
- Simmer the potatoes well: Don’t rush the simmering time. Let the potatoes cook for 15-20 minutes until they’re tender to make sure the soup has a creamy texture.
- Adjust the thickness: If the soup is too thick, add more chicken stock or cream to get your desired consistency.
- Purée part of the soup: Blending half of the soup gives it a smooth, creamy texture while keeping some chunks for extra flavor and texture.
- Season to taste: Always taste the soup before serving and add salt and pepper as needed to balance the flavors.
Gordon Ramsay Potato Soup Recipe