Absolutely Ultimate Potato Soup

I have made this potato soup for many whom have given it this title. It takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Ingredients

1. 1 pound bacon, chopped
2. 2 stalks celery, diced
3. 1 onion, chopped
4. 3 cloves garlic, minced
5. 8 potatoes, peeled and cubed
6. 4 cups chicken stock, or enough to cover potatoes
7. 3 tablespoons butter
8. ¼ cup all-purpose flour
9. 1 cup heavy cream
10. 1 teaspoon dried tarragon
11. 3 teaspoons chopped fresh cilantro
12. salt and freshly ground black pepper to taste

Directions

Step 1

Gather all ingredients.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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.

Step 7

Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.

Step 8

Serve hot and enjoy!

Nutrition Facts