Absolutely Ultimate Potato Soup

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Filed Under: pork, soup, poultry, stew

Servs: 8   Prep:   Cook:

"I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. 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. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)"

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  • add   4 cups chicken stock, or enough to cover potatoes
  • add   3 cloves garlic, minced
  • add   salt and pepper to taste
  • add   3 tablespoons butter
  • add   3 teaspoons chopped fresh cilantro
  • add   1 teaspoon dried tarragon
  • add   1 onion, chopped
  • add   1 pound bacon, chopped
  • add   1 cup heavy cream
  • add   8 potatoes, peeled and cubed
  • add   2 stalks celery, diced
  • add   1/4 cup all-purpose flour


  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.
  2. 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.
  3. In a separate pan, melt the butter over medium heat. Whisk in the 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. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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