Potato Soup

Potato Soup

 

6 ounces bacon, chopped

3/4 stalk celery, diced

3/8onion, chopped

1 cloves garlic, minced

3potatoes, peeled and cubed

1-1/2 cups chicken stock, or enough to cover potatoes

1 tablespoon and 1/4 teaspoon butter

1 tablespoon and 1-1/2 teaspoons all-purpose flour

1/4 cup and 2 tablespoons heavy cream

1 teaspoon chopped fresh cilantro

salt and pepper to taste

 

 

1.In a stockpot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 3 tablespoons of the bacon grease.

 

2.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.

 

3.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. Adjust seasonings to taste.