Absolutely Ultimate Potato Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a dutch oven, cook the bacon over medium heat until done. remove bacon from pan, and set aside. drain off all but 1/4 cup of the bacon grease.
• cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. stir in garlic, and continue cooking for 1 to 2 minutes. add cubed potatoes, and toss to coat. saute for 3 to 4 minutes. return bacon to the pan, and add enough chicken stock to just cover the potatoes. cover, and simmer until potatoes are tender.
• in a separate pan, melt butter over medium heat. whisk in flour. cook, stirring constantly, for 1 to 2 minutes. whisk in the heavy cream, tarragon, and cilantro. bring the cream mixture to a boil, and cook, stirring constantly, until thickened. stir the cream mixture into the potato mixture. puree about 1/2 the soup, and return to the pan. adjust seasonings to taste.