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Ingredients
| bacon: 1 lb (diced) |
| celery: 2 stalks (diced) |
| garlic: 3 cloves (minced) |
| onions: 1 (chopped) |
| russet potatoes: 8 whole potatoes (peeled and cubed) |
| chicken broth: 4 cups |
| margarine (oleo): 3 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| heavy whipping cream (fluid): 1 cup |
| dried tarragon (leaves): 1 tsp |
| fresh cilantro (coriander): 1 Tbl (chopped) |
| salt |
| black pepper |
Ultimate Potato Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
7 serving(s)
Tags
- In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside.
- Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent.
- Add garlic and cook for 1-2 minutes add potatoes and toss to coat.
- Sauté for 4-5 minutes.
- Add bacon and cover with enough stock to just cover potatoes.
- Cover and simmer till potatoes are tender.
- In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly.
- Add cream mixture to potato mixture, heating through.
- Puree about 1/2 the soup and return to pot.
- Season to taste and serve.