Description
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
- 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
- ΒΌ cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- salt and pepper to taste
Instructions
- Place bacon in a Dutch oven and cook over medium-high heat
- turning occasionally
- until evenly browned
- 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in the reserved bacon drippings until onion is soft and 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
- 15 to 20 minutes.
- Meanwhile
- melt butter in a separate skillet over medium heat. Whisk in flour. Cook
- stirring constantly
- 1 to 2 minutes. Whisk in heavy cream
- tarragon
- and cilantro. Bring cream mixture to a boil
- and cook
- stirring constantly
- until thickened
- about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
- Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8