Rich and filling, this soup will comfort the soul and it’s also pretty enough for serving company during cool weather. It’s also vegetarian friendly. For potato without lardon soup, just substitute the bacon grease with olive oil and use a vegetable stock.
- 1 lb bacon, sliced
- 1 cup celery, diced
- 2 leeks, sliced
- 3 cloves garlic, minced
- 2.5 lbs potatoes, cubed
- 4-6 cups chicken stock
- 1 tsp white pepper
- 2 tsp garlic salt
- 1 tsp onion powder
- 2 tsp chicken bouillon
- 3 Tbsp butter
- 1/4 cup flour
- 1 cup heavy cream
- 2 tsp dried tarragon
- 3 Tbsp fresh cilantro, chopped
- green onions, sliced
- cheddar, shredded
I made this in the instant pot- which was so fast! Like, I didn’t have time to read while cooking fast. This could easily be made in a slow cooker as well but I’m going to give directions for the conventional stove top soup.
Cook the bacon until crispy. Remove from the grease with a slotted spoon and place on a plate covered in paper towels to rest. Discard the bacon grease, except for 1/4 cup. Add celery and leeks to a dutch oven with the 1/4 cup bacon grease. Cook down until tender and add garlic and continue to cook until fragrant. Add the potatoes and cover with stock. Add salt, pepper, garlic salt, onion powder and chicken bouillon. Cover and simmer until potatoes are tender when pierced with a fork, about 15 mins. In a separate pan, melt butter. Whisk in flour and stir for 2-3 minutes. Whisk in heavy cream, tarragon and cilantro. Bring to a boil and cook until mixture is thick. Stir into the potato soup. Garnish individual bowls with bacon lardon, green onions and cheddar.
- soak sliced leeks in cool water to release any hidden dirt.
- any potatoes will work in this recipe. I used red ones which you can even leave the skin on for extra fiber and nutrients or to save time.
- lardon is a small strip or cube of fatty bacon used to flavor savory foods (or sometimes sweet foods; think maple glaze donuts with bacon sprinkled on top.)
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It’s been awhile since I’ve made the instant pot version, I’m sorry.
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