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Potato Soup Recipe

   
 

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     Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   40 min.
Wine/Beverage
Recommendations 		  Merlot
Ingredients
1 lb bacon
2 stalks celery diced
1 onion chopped (I used leeks instead)
3 cloves garlic
8 potatoes peeled and cubed
4 cups chicken broth/stock
3 Tblsp. butter
1/4 cup flour
1 cup heavy cream
 
1 tsp. dried tarragon
3 tsp. fresh cilantro
salt/pepper to taste
1/2 lb hot Italian sausage, ground (my add.)
Instructions
Brown hot Italian sausage in pan and set aside. Cook bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but 1/4 cup of bacon grease. In the same pan, saute celery and onion (or leeks) until done. Add garlic and cook 1-2 more min. Add cubed potatoes and toss to coat Saute 3-4 min. Add enough chicken broth to cover potatoes. Cover and simmer until potatoes are soft.
In separate pan, melt butter. Whisk in flour. Cook stirring constantly for 1-2 min. Whisk in heavy cream, tarragon and cilantro. Bring cream mix to boil and cook until thickened, stirring constantly. Stir potatoes and cream mix together. Add bacon. Puree half the soup with immersion mixer or leave chunky according to taste. Add in hot Italian sausage. Adjust salt/pepper to taste.
Serving Suggestions
serve with crusty bread and a glass of red wine!


Originally Submitted 10/30/2012





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