Ingredients
one pound bacon, chopped
two stalks celery, diced
one onion, chopped
three cloves garlic, minced
eight potatoes, peeled and cubed
four cups chicken stock, or enough to cover potatoes
three tablespoons butter
quarter cup all-purpose flour
one cup heavy cream
one teaspoon dried tarragon
three teaspoons chopped fresh cilantro
salt and pepper to taste
Instructions:
In a Dutch oven, 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. Cook celery and onion in reserved bacon drippings until onion is translucent, about five minutes. Mix in garlic, and continue cooking for oe to two minutes. Add cubed potatoes, and toss to coat. Saute for three to four minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer till potatoes are tender.
In a separate pan, dissolved butter over medium heat. Whisk in flour. Cook, stirring constantly, for one to two 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 half the soup, and return to the pan. Adjust seasonings to taste.
馃槝
