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OUTSTANDING POTATO SOUP




List of Ingredients



• 1 POUND THICK SLICED BACON CUT UP
  
• 2 STALKS CELERY, SLICED
  
• 3 GARLIC CLOVES MINCED
  
• 1 LARGE ONION, COARSELY CHOPPED
  
• 8 MEDIUM TO LARGE POTATOES, PEELED AND CUBED
  
• CHICKEN STOCK
  
• 1 TEASPOON DRIED TARRAGON
  
• 1 TEASPOON DRIED CILANTRO
  
• SALT AND PEPPER TO TASTE
  
• 1 CUP HEAVY CREAM
  
• 1/4 CUP FLOUR
  
• 3 TABLESPOONS BUTTER OR MARGARINE
  






Instructions



1. IN A DUTCH OVEN, COOK THE BACON. REMOVE BACON FROM PAN AND SET ASIDE. DRAIN OFF ALL BUT 1/4 CUP OF BACON GREASE.
   
2. IN THE BACON GREASE SAUTE THE CELREY AND ONION UNTIL ONION BEGINS TO TURN CLEAR. ADD THE GARLIC AND CONTINUE TO COOK 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 OR MARGARINE AND COOK THE FLOUR FOR 1 TO 2 MINUTES. ADD THE HEAVY CREAM, TARRAGON AND CILANTRO. BRING THE CREAM MIXTURE TO A BOIL TO THICKEN, STIRRING CONSTANTLY. ADD THE CREAM MIXTURE TO THE POTATO MIXTURE, HEATING THROUGH. PUREE ABOUT 1/2 OF THE SOUP IN A BLENDER OR FOOD PROCESSOR AND RETURN TO THE POT. SEASON TO TASTE AND SERVE. 6 TO 8 SERVINGS