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

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

3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro  (I used green onion instead)
salt and pepper to taste
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.

No comments:

Post a Comment