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 just enough to cover potatoes
3 tablespoons of butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
optional: (salt & pepper for taste)
Directions:
Gather all your ingredients.
Place bacon in oven or stovetop to cook (medium to high heat), occasionally turning until cooked evenly brown. Drain pieces onto a paper towel to remove access grease.
Cook celery and onion in the leftover bacon grease until onion is soft, stir garlic, and continue cooking for 1 to 2 minutes.
Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan and add enough chicken stock to cover the potatoes. Cover and simmer until potatoes are tender.
Melt butter in a separate skillet over medium heat. Whisk in flour, and cook stirring constantly, for 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
Bring cream mixture to a boil, and cook, stirring constantly until it's thickened. Add cream mixture to potato mixture, and stir to combine.
Transfer about 1/2 of the soup to a blender and puree. Return to oven. Adjust seasonings to taste.
Best served hot!
(recipes bought to you by allrecipes.com)
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