Creamy Potato and Pea Soup with Bacon and Tarragon

Getting Stared

What You’ll Need

  • 2-3 tablespoons olive oil
  • 3 garlic cloves (minced)
  • 2 quarts chicken stock
  • 3 large Russet potatoes with peels (cut into chunks)
  • 2 stalks celery chopped
  • 1 medium onion (chopped)
  • 3-4 strips smoked bacon cooked and chopped
  • 2 cups whole milk
  • 1 cup frozen peas (thawed)
  • 2 cups whole milk
  • 1 sprig of fresh tarragon
  • 2 tablespoons corn starch (be sure to check the date on your cornstarch box)
  • 3 tablespoons COLD water
  • Salt and pepper to taste


Preparing the spices


In a large stock pot heat the oil and saute the garlic till fragrant; about 1 minute. Add the chicken stock, potatoes,celery and onion. Bring to a boil; cover with a tilted lid and reduce heat to simmer; cook for 30-40 minutes until potatoes are soft.


Cook bacon till crisp; drain and cut into bite size pieces; set aside.


Pour the milk into the broth and bring back to almost a boil; add the peas and sprig of tarragon,reduce heat and cook for 5-7 minutes. Whisk together the corn starch and water; stir gently into the hot soup to thicken;cook for an additional 2-3 minutes.


Remove the tarragon sprig and stir in the cooked bacon. Reserve some bacon for garnishing the top before serving. Serve with crusty bread for dipping.


Garnish with a few tarragon leaves (optional)