Absolutely Ultimate Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Absolutely Ultimate Potato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Absolutely Ultimate Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh
• cilantro
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a Dutch oven, cook the bacon over medium heat until done

Step 2: Technique & Execution

Remove bacon from pan, and set aside

Step 3: Technique & Execution

Drain off all but 1/4 cup of the bacon grease

Step 4: Technique & Execution

In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear

Step 5: Technique & Execution

Add the garlic, and continue cooking for 1 to 2 minutes

Step 6: Technique & Execution

Add the cubed potatoes, and toss to coat