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

1. Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add cream mixture to the potato mixture; stir to combine.
7. Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
8. 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