Gordon Ramsay Potato Soup Recipe

The First Time I Screwed This Up…

I thought I knew how to make soup. I figured: bacon, potatoes, cream—how could I possibly mess that up? Turns out, a lot. I overcrowded the pot, undercooked the veg, and dumped cream in too soon. The result? Greasy, broken soup that tasted flat and oddly grainy. It wasn’t until I focused on layering flavor and timing heat—just like Gordon does—that it all came together.

This isn’t just “potato soup.” It’s a lesson in structure: render your fat, build your base, control the cream, and finish with finesse. Let’s get into it.

Why This Works (And Where Most Go Wrong)

What makes Gordon’s version better? Timing and layering. He doesn’t just throw it all in a pot. He sequences every ingredient for max flavor extraction.

Where most people mess this up:

• Dumping the cream in before the base is hot enough—it splits.
• Underseasoning. Potatoes soak up everything.
• Rushing the simmer—undercooked potatoes = gritty soup.
• Not puréeing enough = no silkiness. Over-puréeing = baby food.

You’re building a dual-texture system: creamy body with soft bites. That’s what Gordon wants, and it’s what makes this soup addictive.

Ingredients That Actually Matter

• 1 lb bacon, chopped
  Flavor foundation. You’re building fat and umami with this first. Needs to be crisp. Limp bacon ruins the structure.
• 2 stalks celery, diced
  Aromatic backbone. Gives depth without overpowering.
• 1 onion, chopped
  Must be sautéed until translucent. Don’t brown it—it sweetens and softens your base.
• 3 cloves garlic, minced
  Add late in the sauté to prevent burning. Boosts savoriness.
• 8 potatoes, peeled and cubed
  Use starchy ones like Russets. They break down just enough to thicken the soup.
• 4 cups chicken stock (or enough to cover)
  The liquid backbone. Homemade is ideal, but low-sodium store-bought works.
• 3 tbsp butter + ¼ cup flour
  This roux is your thickening agent—smooth, controlled body without lumps.
• 1 cup heavy cream
  Richness and mouthfeel. Only add after the roux stabilizes it.
• 1 tsp dried tarragon
  Brings a delicate, herby lift.
• 3 tsp fresh chopped cilantro
  Unexpected twist. Adds brightness and contrast.
• Salt & freshly ground black pepper to taste
  Final adjustment. Potatoes need a lot more salt than you think.

How To Make Gordon Ramsay Potato Soup

1. Cook the Bacon
In a Dutch oven or deep soup pot, cook the chopped bacon over medium-high heat until crispy, 5–10 minutes. Drain on paper towels. Leave about 60ml of bacon fat in the pot—this is your flavor base.

2. Build the Aromatic Base
In the bacon fat, cook the celery and onion for 5 minutes until soft and translucent. Add garlic and stir for another minute. Don’t let it brown.

3. Cook the Potatoes
Add cubed potatoes to the pan and toss for 3–4 minutes in the fat. Return the bacon. Pour in chicken stock just to cover the potatoes. Bring to a gentle simmer and cook for 15–20 minutes until potatoes are tender. No lid—let the flavors reduce slightly.

4. Make the Cream Mixture
In a separate saucepan, melt the butter. Whisk in the flour and cook 1–2 minutes to eliminate raw flavor. Gradually whisk in the cream until smooth. Add tarragon and cilantro. Let this cook and thicken for 5 minutes on low heat.

5. Combine
Stir the cream mixture into the soup base. Mix gently to avoid breaking the potatoes. This is where it starts to look like soup.

6. Purée (Strategically)
Blend half the soup until smooth using an immersion blender or regular blender. Return to the pot. This creates creaminess without losing texture. Stir everything together.

7. Season and Serve
Taste. Adjust salt and pepper. Serve hot. Finish with fresh herbs or a swirl of cream if you’re going fancy.

What Gordon Ramsay Says About This Dish

“Soup isn’t just about throwing things into a pot. It’s about controlling each stage so you get texture, flavor, and depth.”
My Take: The way Gordon sequences ingredients is what transforms this from diner food to restaurant-quality comfort.

“Render your base. Build your body. Finish with flair.”
My Take: That’s exactly what this soup does. From the bacon fat to the blended finish, it’s a structured build.

What I Got Wrong (And How I Fixed It)

• Cream too early – Added it before thickening. Split and curdled.
  Fix: Built a roux and added cream gradually.
• Potatoes undercooked – Thought 10 minutes was enough. Wrong.
  Fix: Let them go 20 minutes and tested with a fork.
• No purée – Soup stayed thin and chunky.
  Fix: Blended half for the ideal texture contrast.

Variations That Actually Hold Up

• Make It Vegetarian: Swap bacon for smoked paprika + olive oil. Use veg stock. Still rich, still flavorful.
• Add Heat: Stir in chopped jalapeños with the onions, or top with chili oil.
• Cheesy Finish: Stir in ½ cup shredded sharp cheddar after blending. Just don’t boil it—cheese breaks.
• Herb Swaps: Replace cilantro with parsley or chives for a different top note.

Pro Tips That Change the Game

• Simmer, Don’t Boil: Boiling breaks potatoes and overcooks cream. Keep it just bubbling.
• Use Russet Potatoes: Waxy potatoes won’t give you that starchy thickness.
• Blend in Batches: If you don’t have an immersion blender, let the soup cool slightly before blending.
• Roux First, Cream Second: The roux stabilizes the cream. No more splitting.
• Rest Before Serving: Let it sit 5–10 minutes off the heat. Flavors meld. Texture tightens.

Storage + Leftover Moves

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Freeze: Works well! Store in freezer bags or containers for up to 3 months.
• Reheat: Gently warm in a saucepan. Add a splash of stock or cream if it thickens too much.

FAQs – Covering Search Intent

Q: Can I make this without bacon?
A: Yes—use olive oil and smoked paprika for depth. Or caramelized onions for sweetness.

Q: What kind of potatoes are best for soup?
A: Starchy ones like Russet. They break down just enough to thicken the base.

Q: How do I avoid cream splitting?
A: Make a roux and add cream gradually. Never boil the soup after adding cream.

Q: Can I use milk instead of cream?
A: You can, but it won’t be as rich. Add a little butter to make up the difference.

Try More Recipes:

• Gordon Ramsay Meatball Soup Recipe 
• Gordon Ramsay Mexican Soup Recipe 
• Gordon Ramsay Wedding Soup Recipe