Absolutely Ultimate Potato Soup The Best Recipes

Monday, November 4, 2013

Absolutely Ultimate Potato Soup

"I even have made this for plenty whom have given it the title. This takes a bit of effort but is properly worth it. Please observe: for individuals who do now not wish to use bacon, alternative 1/four cup melted butter for the bacon grease and keep with the recipe. (I typically serve this soup as a unique treat as it is not encouraged for human beings counting energy.)"

Ingredients :

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
four cups hen inventory, or enough to cowl potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
three teaspoons chopped clean cilantro
salt and pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

In a Dutch oven, prepare dinner the bacon over medium heat until done. Remove bacon from pan, and set apart. Drain off all but 1/4 cup of the bacon grease.
Cook celery and onion in reserved bacon drippings till onion is translucent, approximately five minutes. Stir in garlic, and continue cooking for 1 to two mins. Add cubed potatoes, and toss to coat. Saute for three to four mins. Return bacon to the pan, and upload enough hen stock to simply cowl the potatoes. Cover, and simmer till potatoes are tender.
In a separate pan, soften butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to two minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream combination to a boil, and cook dinner, stirring continuously, till thickened. Stir the cream combination into the potato combination. Puree about half the soup, and go back to the pan. Adjust seasonings to flavor.

Notes :

Try using a Reynolds® slow cooker liner for your slow cooker for less complicated cleanup.

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