Loaded Potato Soup



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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