Absolutely Ultimate Potato Soup Recipe

"I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe.(I generally serve this soup as a special treat as it is not recommended for people counting calories.)"

Ingredients

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Metric

1 pound bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

1/4 cup all-purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

salt and pepper to taste

Directions

Prep 20 m

Cook 30 m

Ready In 50 m

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.

Footnotes

Partner Tip
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 594 calories;41.5 g fat;44 g carbohydrates;12.6 g protein;91 mg cholesterol;879 mg sodium.Full nutrition
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