Absolutely Ultimate Potato Soup

Cynthia Garcia

By
@Vessigny

I took this recipe from allrecipes.com and have personally made it several times. My family and friends love it, especially in the winter months. (The picture I have attached is my picture taken in my kitchen.)


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Serves:

8

Prep:

10 Min

Cook:

30 Min

Ingredients

1 lb
bacon, chopped
2 stalks
celery, diced
1
onion, chopped
3 cloves
garlic, minced
8 potatoes
peeled and cubed
4 c
chicken stock, or enough to cover potatoes
3 Tbsp
butter
1/4 c
all purpose flour
1 c
heavy cream
1 tsp
dried tarragon
3 tsp
chopped fresh cilantro
salt and peper to taste

Directions Step-By-Step

1
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
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3
3. In a separate pan, melt the butter over medium heat. Whisk in the 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.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy
Hashtag: #potato