Potato Soup

 

Ingredients

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and freshly ground black pepper to taste

1. Cook Bacon: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon on paper towels and discard all but 1/4 cup of the bacon grease.
2. Sauté Vegetables: In the reserved bacon drippings, cook celery and onion until the onion is soft and translucent, about 5 minutes. Stir in garlic and cook for an additional 1 to 2 minutes.
3. Add Potatoes: Add cubed potatoes to the pan and toss to coat. Sauté for 3 to 4 minutes.
4. Simmer: Return the bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until the potatoes are tender, 15 to 20 minutes
5. Make Roux:  Melt butter in a separate skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes.
6. Add Cream and Herbs: Whisk in heavy cream, tarragon, and cilantro until well combined.
7. Thicken Cream Mixture: Bring the cream mixture to a boil, stirring constantly, until thickened, about 5 minutes.
8. Combine: Add the thickened cream mixture to the potato mixture and stir to combine.
9. Purée Soup: Transfer about 1/2 of the soup to a blender and purée until smooth. Return the puréed soup to the Dutch oven.

Adjust seasonings to taste, then serve hot