Loaded Potato Soup
Ingredients
- 1 lb bacon, chopped
- 2 stalks celery, diced
- 1 piece onion, chopped
- 3 clove garlic, minced
- 8 piece potatoes, peeled and cubed
- 4 cup chicken stock
- 3 tbsp butter
- 0.3 cup all-purpose flour
- 1 cup heavy cream
- 1 tsp dried tarragon
- 3 tsp chopped fresh cilantro
- 0 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
In the bacon grease remaining in the pan, sauté 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. Sauté 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
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.
- 4
Stir the cream mixture into the potato mixture. Purée about half the soup, and return to the pan. Adjust seasonings to taste.