Soups and Stews, Uncategorized

Potato Soup

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I have a horrible addiction to soup. I really like potato soup. I was really excited to try this recipe. It’s not my favorite soup recipe that I own, but it sure is close to it. When I was growing up we had a lot of potatoes. I love them.  I have searched and searched for a recipe that’s similar to my favorite potato soup from a local restaurant, but I’m just not finding one. I’ll say this one is pretty close. I’m sure ya’ll will like it.

Here’s a little bit of truth. We eat out WAY, WAY, WAY too much. My goal is to stop that nonsense. It’s so expensive. I just have such a busy life sometimes. Simply put, I run out of time for anything. Sometimes it’s because I get busy crafting and forget. Other times it’s about cub scouts, or out running errands, or whatever else life has thrown me. I just struggle. I’m working on it though. I plan to do better! I want to do better! It’s my new goal for this year. I’m not going to say New Year Resolution though…let’s face it, when you put a label on it, it doesn’t work!

 

1 lbs bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 garlic cloves, minced

8 potatoes, peeled and cubed

4 cups chicken stock

3 tablespoons butter

1/4 cups all purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped cilantro

salt and pepper to taste

In a Dutch oven cook the back. Remove from the pan and save about 1/4 cup of bacon grease.  Add celery and onion and cook until translucent. This is about 5 minutes. Stir in garlic and cook for 1 to 2 minutes. Add potatoes. Toss to coat. Sauté for 3-4 minutes. Return bacon to the pan and add enough chicken stock to cover the potatoes. Cover and simmer until cooked through. In a separate pan melt butter and whisk in flour. Cook for 1-2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring to boil. Cook until thick. Stir into the potato mixture. Optional: Puree half the soup and return to the pan.

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