This is the best potato soup I've ever eaten. (thank-you allrecipes.com) No joke. (If you're counting calories, this may not be for you. But, you could still make it on a cheat day!) It has a great consistency and is filling and extremely flavorful! Perfect for a cold evening, serve it up with some salad and/or bread!
1/2 lb. bacon, chopped
1 stalk celery, diced
1/2 onion, chopped
1-1/2 cloves garlic, minced
4 potatoes, peeled and cubed (think bite size pieces!)
2 c. chicken stock, or enough to cover potatoes
1-1/2 Tbl. melted butter
2 Tbl. flour
1/2 c. heavy cream
1/2 tsp. dried tarragon
1-1/2 tsp. chopped fresh cilantro
salt and pepper to taste
1. Cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/8 c. of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the galric, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the chopped 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 bowl, whisk the flour, cream, and melted butter. Mix in the tarragon, and cilantro. (I learned in Ecuador that if you soak the cilantro in water for a few minutes it helps release the flavor. Then, just pull it out, shake off the water and chop on a cutting board) Pour mixture into the simmering potato mixture and bring to a boil. Cook, stirring constantly until thickened.
4. Puree about 1/2 the soup (this is crucial for correct consistency!) and return to pan. Adjust seasoning to taste.
5. For some extra flair, garnish with cilantro leaves
* Makes about 4 servings