Absolutely Ultimate Potato Soup
Ingredients
- bacon (1 pound)
- celery (2 stalks)
- onion (1 )
- garlic (3 cloves)
- potatoes (8 )
- chicken stock (4 cups)
- butter (3 tablespoons)
- all-purpose flour (0.25 cup)
- heavy cream (1 cup)
- dried tarragon (1 teaspoon)
- cilantro (3 teaspoons)
Instructions
- Gather all ingredients.
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
- Add cubed potatoes, and toss to coat. Sauté 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, 15 to 20 minutes.
- Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes.
- Add cream mixture to the potato mixture; stir to combine.
- Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
- Serve hot and enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 594
- fat: 42 g
- sats: 18 g
- carbs: 44 g
- fibre: 5 g
- protein: 13 g
- salt: 0 g