Print

Chunky Potato Soup

Chunky potato soup with tarragon and bacon

Course Soup
Cuisine American
Keyword easy soup recipes, potato soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 243 kcal
Author Jessica Fisher

Ingredients

  • 4 slices bacon chopped
  • 1/2 onion chopped
  • 4 pounds russet potatoes peeled and cubed
  • 2 cloves garlic crushed
  • 4 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon black pepper
  • dash cayenne pepper
  • 1/2 cup heavy cream
  • for serving: chopped green onions shredded cheddar cheese, sour cream
  • Instructions:

Instructions

  1. In a large heavy pot or the insert of a pressure cooker, saute the bacon until crisp. Remove the bacon to a plate lined with a paper towel to drain. Remove all but 2 tablespoons of the drippings from the pot.
  2. Cook the onions in the bacon drippings until tender and translucent, scraping up any browned bits. Stir in the potatoes and the garlic. Cook for an additional 2 minutes, stirring.
  3. Add the chicken stock as well as the salt, tarragon, black pepper, and cayenne.
  4. Simmer until the potatoes are tender, about 20 minutes. If you are using the pressure cooker, fit the lid and set to pressurized. Set the machine to manual for 5 minutes. When the time is up, use the quick release to remove the lid.
  5. Stir the soup, mashing the larger potatoes with the bowl of the ladle, until you have the texture you prefer. Stir in the cream. Adjust the seasonings and serve with the crisp bacon and other toppings.

Recipe Notes

*Nutrition facts do not include optional toppings

Nutrition Facts
Chunky Potato Soup
Amount Per Serving
Calories 243 Calories from Fat 66
% Daily Value*
Fat 7.3g11%
Saturated Fat 3.2g20%
Cholesterol 21mg7%
Sodium 909mg40%
Potassium 1005mg29%
Carbohydrates 37.3g12%
Fiber 5.6g23%
Sugar 3.3g4%
Protein 8g16%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.