TERI'S ULTIMATE POTATO SOUP

Category: Recipes, Soup

Soup

Ingredients

• 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

Instructions

1. 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.

2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.

3. Stir in garlic, and continue cooking for 1 to 2 minutes.

4. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes.

5. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

6. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes.

7. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.

8. Stir the cream mixture into the potato mixture.

9. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.