Ultimate Potato Soup

Can you tell the weather has gotten cold here?!  It's a week of soups and slow cooker meals for us.  There is nothing better than coming home to dinner hot and done after a long day at work. This is a little different than the one I posted several years ago that I got at the winery in Temecula, and it's actually our go to for potato soup!  I typically double this recipe for our family of 6.


Ingredients:

• 1 lb bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 c chicken stock, or enough to cover potatoes
• 3 TBS butter
• 1/4 c all-purpose flour
• 1 c heavy cream
• 1 tsp dried tarragon
• 3 tsp chopped fresh cilantro
• salt and pepper to taste

Directions:

1. 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.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking 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 over medium heat. Whisk in the 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.