Absolutely Ultimate Potato Soup
If you have leftover mashed potatoes, add them in. Reduce the potatoes to 6, if desired. Personally, I like the extra. I also use cornstarch for thickening instead of the flour, and it makes it gluten-free.
Prep Time:
Cook Time:
Total Time:
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 |
| 1/4 cup | all-purpose flour |
| 1 cup | heavy cream |
| 1 teaspoon | dried tarragon |
| 3 teaspoons | chopped fresh cilantro |
| salt and pepper to taste | |
Directions:
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.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute 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.
In a separate pan, melt butter over medium heat. Whisk in 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. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Source: allrecipes.com
