In Dutch oven cook bacon over medium heat.
Remove from pan and set aside reserving 1/4 cup of grease.
Saute celery and onion in bacon fat until soft, add garlic and cook for another minute or two.
Add cubed potatoes and toss to coat.
Return bacon to pan and add enough chicken stock to cover potatoes.
Cover and simmer until potatoes are tender.
In separate pan melt butter over medium heat.
Whisk in flour and cook, stirring constantly for 1 to 2 minutes.
Whisk in heavy cream and bring to boil stirring constantly until thickened.
Stir cream mixture into potato mixture.
Remove and puree half the soup and return to pan.
Season to taste.
Originally Submitted
1/15/2015
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