|1.||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.|
|2.||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. (about 25 minutes or so- test with a fork)|
|3.||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 (I used a potato masher to lightly mash the entire thing, but leaving plenty of potato chunks), and return to the pan. Adjust seasonings to taste. Top with shredded cheese.|
Wednesday, January 21, 2015
Recipe #310: Bacon-y Potato Soup
Oh man this one is just perfection. I made a couple changes, marked in red. It makes a LOT of soup (serves 7-8) and is perfect for this cold weather we're having. This is another winner from allrecipes.com.