Name: Absolutely Ultimate Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 enough to cover potatoes); 3 tablespoons butter; 0.25 cup all-purpose flour; 1 cup heavy cream; 1 teaspoon dried tarragon; 3 teaspoons chopped fresh cilantro; salt and freshly ground black pepper to taste

Absolutely Ultimate Potato Soup

Print Recipe

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings 8 servings

Calories 594

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 enough to cover potatoes
3 tablespoons butter
0.25 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste

Instructions

Gather all ingredients.
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.
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.
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.
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. Add cream mixture to the potato mixture; stir to combine.
Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
Serve hot and enjoy!