This is a truly delicious soup!!! The effort to prepare it is well worth it. I urge everyone to make this soup as a special treat, and give a break to counting calories when you eat it!!!
Ingredients
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock
1 cup half and half
2 teaspoons dried tarragon
3 teaspoons chopped cilantro
Dash of Tabasco sauce
Salt and pepper to taste
Directions
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 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.
Add enough chicken stock to just cover the potatoes. Cover, and simmer for about 10 minutes until potatoes are tender.
Return bacon to the pan. Add the half and half, tarragon, cilantro and Tabasco sauce. Bring to a boil and cook under medium heat for another 10 minutes, stirring constantly.
Take a few potatoes out mash it and add back to the soup. Keep stirring until thickened.
Adjust seasonings to taste.
Time: Prep 20m Cook 35m Ready In 55m
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