Hearty Potato Soup

Hearty Potato Soup 

  • Hearty Goodness
    • 1 Pound Bacon Chopped
      2 Stalks Celery Diced
      1 Onion Chopped
      8 Medium Potato’s Raw peeled and cubed
      4 cups chicken stock Sufficient to cover potatoes

      3 tablespoons butter

       

      1 cup heavy cream

      1 teaspoon dried tarragon

      Salt and Pepper as desired

       
  • 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.