Absolutely Ultimate Potato Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 3 cloves garlic minced
- salt and pepper to taste
- 3 tablespoons butter
- 1 pound bacon chopped
- 1 cup heavy cream
- 2 stalks celery diced
- 1 teaspoon dried tarragon
- 8 potatoes, peeled and cubed
- 4 cups chicken stock or enough to cover potatoes
- 3 teaspoons chopped fresh cilantro
- Carbohydrate 16.5251803815394 g
- Cholesterol 77.5727733619584 mg
- Fat 38.295306786087 g
- Fiber 0.191191250046228 g
- Protein 13.5236689647246 g
- Saturated Fat 15.4398752479586 g
- Serving Size 1 1 serving (328g)
- Sodium 912.192639749937 mg
- Sugar 16.3339891314931 g
- Trans Fat 3.62126002494908 g
- Calories 467 calories
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.
