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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Absolutely Ultimate Potato Soup Recipe

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This recipe for Absolutely Ultimate Potato Soup is from Cooking tribute to Sandra Lee Evans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound bacon, chopped
1 stalk celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover the potatoes
3 tablespoons of butter
1 cup half and half cream
1/4 cup white flour
1/2 teaspoon dried tarragon
3 teaspoons of chopped fresh cilantro or 1/2 teaspoon dried
Salt and pepper to taste
Directions:
Directions:
1. Cook bacon in big pot over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup 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 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 - 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes.
3. Cover and simmer until potatoes are tender.
4. 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. Puree about 1/2 of the soup, and return to the pan. Adjust seasonings to taste..

 

 

 

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