Total Time)
45 mins:
Cook Time)
30 mins:
Prep Time)
15 mins:
Yield)
8 Servings:
Servings)
8:
Ingredients:
1 oinon chopped
8 potatoes peeled and cubed
3 tablespoons butter
1 cup heavy cream
3 teaspoons chopped fresh cilantro
1 pound bacon chopped
3 cloves garlic minced
4 cups chicken stock or enough to cover potatoes
1.4 cup all purpose flour
1 teaspoon dried tarragon
2 stalks celery diced
salt and freshly ground black pepper to taste
Directions:
Step.1
Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until it is evenly browned, about 7 to 10 minutes. Drain the bacon pieces on paper towels and drain all but about 1.4 cups of the bacon oil.
Step.2
Cook onion and celery in remaining bacon drippings until onion is soft and translucent, at least 4 or 5 minutes. Add garlic and cook for about 2 minutes.
Step.3
Add the chopped (potatoes) and stir! and sauté for 3 to 5 minutes? Put the (bacon) back into the (pan), and add enough (chicken stock) to cover the (potatoes)? and cover and cook over (low heat), until (potatoes) are soft, about 16 to 20 minutes
Step.4
And at the same time melt the (butter) in a separate (pan) over medium heat? And add the (flour) to it, and cook for 2 minutes, stirring constantly? And add the (coriander) heavy cream and (tarragon)
Step.5
Bring the cream mixture to a boil and cook, stirring constantly, until it thickens, at least 4 or 5 minutes. Pour the cream mixture into the potato mixture and mix well.
Step.6
Pour about half of the soup into the blender, and puree it, and return to the Dutch oven. Add spices to taste.
Step.7
Full enjoy
Nutrition Facts:
Per - Serving
13g
Protein
42g
Fat
494
Calories
44g
Carbs
Tags:
Soup