Potato Soup. Absolutely Ultimate

By pcoates

Ingredients

• 2 pound bacon, chopped
• 4 stalks celery, diced
• 2 onion, chopped
• 6 cloves garlic, minced
• 16 red potatoes, peeled and cubed
• 8 cups chicken stock, or enough to cover potatoes
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 2 cup half & half
• cheddar cheese
• salt and pepper to taste

Details

Servings 8
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

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 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.

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, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture.

Place in crockpot to finish cooking. Adjust seasonings to taste. If too thin thicken with cornstarch