Ingredients: |
Ingredients: 1 pound bacon, chopped 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced
Great Value Minced Garlic, 32 oz
offer photo 8 potatoes, peeled and cubed 4 cups chicken stock, or enough to cover potatoes
Swanson (Food) Chicken Broth 32 Fl Oz
$1.98 for 1 item - expires in 16 days
offer photo
Swanson (Food) 100% Fat Free & 33% Less Sodium Natural Goodness Chicken Broth 32 Fl Oz
$1.98 for 1 item - expires in 6 days
offer photo 3 tablespoons butter 1/4 cup all-purpose flour
Great Value All Purpose Flour, 32 oz
offer photo 1 cup heavy cream 1 teaspoon dried tarragon 3 teaspoons chopped fresh cilantro salt and pepper to taste
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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 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.
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, and return to the pan. Adjust seasonings to taste. |
This recipe for potato soup is from