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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I found this on the net last year and have made it too many times to count. Best soup recipe I think I have! Ingredients:
1 lb bacon, diced |
2 stalks celery, diced |
3 garlic cloves, minced |
1 onion, chopped |
8 potatoes, peeled and cubed |
4 cups chicken broth |
3 tablespoons margarine |
1/4 cup flour |
1 cup heavy cream |
1 teaspoon dried tarragon |
3 teaspoons fresh cilantro, chopped |
salt and pepper |
Directions:
1. In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside.
2. Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent.
3. Add garlic and cook for 1-2 minutes add potatoes and toss to coat.
4. Sauté for 4-5 minutes.
5. Add bacon and cover with enough stock to just cover potatoes.
6. Cover and simmer till potatoes are tender.
7. In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly.
8. Add cream mixture to potato mixture, heating through.
9. Puree about 1/2 the soup and return to pot.
10. Season to taste and serve.
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