Many people for whom I have made this potato soup have given it this name. It requires some work, but it's totally worth it. Please take note that you can use 1/4 cup melted butter in place of the bacon grease in the recipe if you don't want to use bacon. (I typically serve this soup as a treat because it is not suggested for those watching their calorie intake.
Ingredients
- 1 pound chopped bacon
- 2 celery stalks, chopped
- 1 chopped onion
- 3 minced garlic cloves
- 8 peeled and sliced potatoes
- 4 cups chicken broth (or enough to cover the potatoes)
- 3 teaspoons melted butter
- ¼ cup all-purpose flour
- 1-quart thick cream
- 1 teaspoon tarragon dried
- 3 tsp fresh cilantro, chopped
- season with salt and freshly ground black pepper to taste
Timing
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- 45 minutes total time
- 8 servings Yield: 8 servings
Preparation
- Cook the bacon in a Dutch oven over medium-high heat, turning occasionally, for 5 to 10 minutes, or until evenly browned. Drain the bacon on paper towels. All but 1/4 cup of the bacon grease should be drained.
- Cook celery and onion in reserved bacon drippings for 5 minutes, or until the onion is soft and translucent. Cook for 1 to 2 minutes after adding the garlic. Toss in the cubed potatoes to coat. Cook for 3–4 minutes. Return the bacon to the pan, and then add just enough chicken stock to cover the potatoes. Cook, covered, for 15 to 20 minutes, or until potatoes are tender.
- Meanwhile, in a separate skillet over medium heat, melt the butter. Incorporate the flour. Cook for 1 to 2 minutes, stirring constantly.
 |
| Absolutely Ultimate Potato Soup |
Recipe for Potato Soup
- With only a few basic ingredients, this potato soup comes together quickly. The full recipe is included below, but here's a quick rundown of what to expect:
- Bacon should be cooked.
- Brown and crisp the bacon in a Dutch oven over medium-high heat. Drain the bacon and most (but not all!) of the bacon grease on paper towels.
- Make the Soup
- In the remaining bacon grease, cook the celery, onion, and garlic. Toss in the cubed potatoes and vegetables. Return the bacon to the pan and add the chicken stock to cover everything. Cook, covered until the potatoes are tender.
- In a separate skillet, whisk together the melted butter and the flour until slightly thickened. Incorporate the heavy cream, tarragon, and cilantro. Please bring the
- Incorporate the cream mixture into the potato mixture.
- Serve after blending
- Half of the soup should be pureed in a blender before returning it to the Dutch oven. Season with salt and pepper to taste, and top with your favorite toppings, such as crumbled bacon or shredded Cheddar cheese.
.jpg)
