Absolutely Ultimate Potato Soup
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Bacon (chopped)2 stalks
Celery (diced)3 cloves
Garlic (minced)3 tbsps
Butter1 cup
All-Purpose Flour1 cup
Heavy Cream1 tsp
Tarragon (dried)3 tsps
Cilantro (chopped fresh)1
SaltDirections:
1
In a Dutch oven, cook the bacon over medium heat until done
2
Remove bacon from pan, and set aside
3
Drain off all but 1/4 cup of the bacon grease
4
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes
5
Stir in garlic, and continue cooking for 1 to 2 minutes
6
Add cubed potatoes, and toss to coat
7
Saute for 3 to 4 minutes
8
Return bacon to the pan, and add enough chicken stock to just cover the potatoes
9
Cover, and simmer until potatoes are tender
10
In a separate pan, melt butter over medium heat
11
Whisk in flour
12
Cook, stirring constantly, for 1 to 2 minutes
13
Whisk in the heavy cream, tarragon, and cilantro
14
Bring the cream mixture to a boil, and cook, stirring constantly, until thickened
15
Stir the cream mixture into the potato mixture
16
Puree about 1/2 the soup, and return to the pan
17
Adjust seasonings to taste