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Potato Soup Recipe

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This recipe for Potato Soup is from Tammy's Collection of Recipes Through the Years, 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:  
2 pound bacon, chopped
6 stalks celery, diced
1 onion, chopped
1 leek, chopped
6 cloves garlic, minced
5 pounds red potatoes
8 cups chicken stock, or enough to cover potatoes
6 tablespoons butter
1/2 cup all-purpose flour
2 cup heavy cream
2 teaspoon dried tarragon
salt and pepper to taste
Directions:
Directions:
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.
Cook celery, leek, 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.
Add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
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
Bring mixture to a boil, and cook, stirring constantly, until thickened.
Stir the cream mixture into the potato mixture.
Add Bacon
Adjust seasonings to taste.

 

 

 

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