Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound bacon
2 stalks celery, diced
1 onion, diced
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatos
3 tbsp. butter
¼ C all-purpose flour
1 C heavy cream
1 tsp dried tarragon
salt and pepper to taste
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Directions: |
Directions:1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but ¼ C 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. Sauté 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.
3.In a separate pan melt butter over medium heat. whisk in flour. Cook. stirring constantly for 1 to minutes. Whisk in the heavy cream and tarragon. Bring the cream mixture into the potato mixture. Puree about ½ the soup and return to the pan. Adjust to taste. |
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Preparation
Time: |
Preparation
Time:50 minutes |
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