In a Dutch oven or large pot, cook the chopped bacon over medium heat
until done. Remove bacon from pan, using a slotted spoon, to a paper
towel lined plate and set aside. Remove all but about a 1/4 cup of
the bacon grease. Reserve removed bacon grease once cooled, in the
refrigerator, for another use.
Cook celery, carrot and onion in reserved 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 stirring periodically. Return
about 2/3 of the bacon to the pot and reserve the remaining bacon
for garnish. Add the chicken stock to just cover the potatoes and
season with salt and pepper to your taste. Since potatoes suck up
salt I’d start with a tbs of salt and a bit more than a tsp of
pepper. Cover, and simmer until potatoes are tender, about 30
minutes.
Using a handheld blender blend up the potato soup in the Dutch oven
so most of the diced potatoes are pureed. Or remove half of the soup
and put it in a blender or food processor until pureed. Be careful,
use a ladle. Hot soup expands when blending. Plus, you do not want to
burn yourself.
Whisk or stir in the heavy cream, tarragon, and cilantro until
smooth and return to the heat. Adjust salt and pepper to taste.
Last, add about half of the shredded sharp cheddar cheese to the
soup and reserve the other half for garnish. Serve garnished with
the reserved bacon bits, diced green onions and shredded cheddar
cheese. If find that the sour cream is not needed but put a dollop
when you garnish your bowl of soup if desired.
Serving
Suggestions
Garnish with Bacon, Cheese, Chives/Scallions, Sour Cream if desired
Originally Submitted
1/4/2018
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