Make. This. Soup.
I love soup, particularly when the weather here is hovering around 20 degrees (or lower) and I need something to warm my soul. I’ve shared several great soup recipes with you, from clam chowder to sausage and lentil.
But this one, my foodie friends, is awesome. I got this recipe from my friend Patty, who loves to cook, so I knew it was going to be a winner. And it was. He Who Must Be Fed and I ate every last bit and were left wanting more.
- 1 pound of bacon (you had me at bacon)
- 2 stalks of celery, diced
- 1 onion, chopped
- 3 cloves garlic, minces
- 8 potatoes, peeled and cubed
- 4 to 4 ½ cups chicken stock
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- Salt and pepper to taste
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 (hmm 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.
Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock just to 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 and tarragon. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree the soup in batches and return to pan. Salt and pepper to your taste.
If you try this let me know if you loved it. I really want to know.
Full-recipe disclosure: If you access the original recipe, you’ll see it suggests pureeing only half of the mixture and returning that to your pot with the diced potatoes. As I mentioned, I pureed it all, and it had a lovely, smooth consistency. (Oh, and I didn’t add any cilantro. He Who Must Be Fed isn’t a fan.)