Absolutely Ultimate Potato Soup Recipe

 

 

 

 

Absolutely Ultimate Potato Soup Recipe

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“I have made this for many who have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)” Author: Karena Total Time: 50 m

Prep time: 
Cook time: 
Serving size: 8
Calories per serving: 286

British Pound Sterling
1 pound 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 

Calorie

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.

Source: allrecipes.com

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