Potato Soup – Submitted by Jaimie Crowell

Prep Time 10 min, Cook Time 30 min, Ready in 40 min.
Ingredients:
1 pound turkey bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
Preparation:
  1. In a Dutch oven, (I use my Pampered Chef stone and pop it in the oven, less grease) cook the bacon over medium heat until done. Remove bacon from pan, and set aside.
  2. In a pan with a dab of butter, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the 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 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 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition per serving:  Calories: 594 | Total Fat: 41.5g | Cholesterol: 91mg

Thank you, Jaimie!

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
Tips and recipes to reduce food waste - Love Food Hate Waste

Verified By SiteLock

website security