Potato Soup

Recipe by MarieRynr
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
  • In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear.
  • Add the garlic, and continue cooking for 1 to 2 minutes.
  • Add the cubed potatoes, and toss to coat.
  • Saute for 3 to 4 minutes.
  • Return the 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 the butter over medium heat.
  • Whisk in the 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.
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