absolutely ultimate potato soup
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.)
prep time
10 Min
cook time
30 Min
method
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yield
8 serving(s)
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 peper to taste
How To Make absolutely ultimate potato soup
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Step 11. 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.
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Step 22. 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.
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Step 33. 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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