The Pioneer Woman Tasty Kitchen
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Bacony Potato Soup

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Level: Intermediate

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Description

A rich, creamy potato soup with lots of bacon goodness.

Ingredients

  • 1 pound Bacon, Sliced Into Lardons
  • 2 stalks Celery, Diced
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 8 whole Large Red Potatoes, Peeled And Diced
  • 4 cups Chicken Stock, Or Enough To Cover Potatoes
  • 3 Tablespoons Butter
  • ¼ cups All-purpose Flour
  • 1 cup Heavy Cream
  • 1 teaspoon Dried Tarragon
  • 1 teaspoon Ground Coriander Seed
  • Salt And Pepper, to taste
  • Chopped Scallions For Garnish
  • Shredded Cheddar For Garnish

Preparation

In a Dutch oven, saute bacon over medium heat until crispy. Reserve half of the bacon for use as garnish. Drain off all but 1/4 cup grease.

Saute celery and onion in bacon grease until onion becomes translucent. Add garlic and saute for an additional minute until fragrant. Add potatoes and saute for 5 minutes. Return half of the bacon to the pan and add enough stock to cover potatoes. Cover and simmer until potatoes are tender, around 15 minutes.

In a separate pan, melt butter over medium heat and whisk in flour. Cook, stirring constantly, for 5 minutes. Whisk in heavy cream, tarragon and coriander. Bring to a simmer and cook, stirring constantly, until thickened.

Stir cream mixture into potato mixture. Using a hand blender, puree to desired consistency. Season with salt and pepper to taste. Serve garnished with reserved crispy bacon, scallions and shredded cheddar if desired.

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