This is a very hearty and fairly easy Potato soup to make. It's simple ingredients also as most of us have potatoes and bacon on hand. I also like this recipe because you're not thickening it with flour as the potatoes themselves have enough starch. It takes just over an hour and makes about 4 servings. You might want to double the recipe as it tastes even better when it’s had a chance to sit in the fridge!



Ingredients



6 slices of lean thick sliced bacon – chopped

1 Onion - diced

1 ½ stalks of Celery - diced

2 cloves of Garlic - chopped fine

5 Potatoes – peeled and cubed

About 3 cups of Chicken stock

¾ cups of heavy cream

1 bunch of Parsley – chopped fine

Salt and Pepper to taste

(1/2 teaspoon of Tarragon goes well also if you have it on hand)



Prep your ingredients - Chop the bacon, onions, celery, garlic and peel the potatoes Place the cubed potatoes in cold water – this will eliminate the starches from turning dark while you’re sautéing the other ingredients In a large pot or small dutch oven, cook the bacon until it’s semi-crisp. Remove the cooked bacon to a dish but leave enough bacon fat in the pot to sauté your veggies Add the onions, celery and garlic to the pot and sauté until the onions are soft and transparent. Drain and add the cubed potatoes and mix in well – Saute on medium heat for about 6 minutes to blend all the flavors. Add the bacon pieces back into the pan and stir everything together. Cover the mixture with the chicken stock – add enough to generously cover the potato mixture. Cover and simmer until the potatoes are cooked and tender. (about 25 minutes) Stir occasionally. When the potatoes are cooked. Take about ½ of the mixture and puree it well in a blender. Return the puree to the pot and mix in. Add the cream and chopped parsley. Add salt and pepper to taste. Cook for an additional 5 minutes.

If the soup isn’t thick enough…just puree some more of the solids and this should do the trick! Enjoy