Potato Soup

Yield
9
Cooking Time
1 hour

Ingredients

  • 1 lb bacon chopped
  • 2 stalks celery diced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 8 potatoes peeled and cubed
  • 1 leek
  • 4 C chicken stock or enough to cover potatoes
  • 3 Tbsp butter
  • 1/4 C all purpose flour
  • 1 C heavy cream
  • 1 Tbsp dried tarragon
  • 1 Tbsp chopped fresh cilantro
  • 1 Tbsp dried parsley
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic
  • 1 Tbsp hot pepper sauce
  • 1 C diced ham (optional)

Instructions

  1. In a stock pot, 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. Cook celery, leek and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return 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 butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, hot pepper sauce, parsley, 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.