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Potato Soup

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Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe.

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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 Tbsp butter, melted
  • 1 Cup 1/2 and 1/2
  • 1 tsp dried tarragon
  • 3 tsp chopped fresh cilantro
  • 1 or 1 1/2 cups instant mashed potatoes (dry flakes not prepared)
  • salt and pepper to taste

Details

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.

In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.


Add 1/2 and 1/2, melted butter, tarragon and cilantro. Add instant potatoes gradually until soup is thickened to your preference. Add salt and pepper to taste and serve.

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