Potato Soup
Ingredients
- 4 slices bacon
- 8 potatoes Peel and Cubed
- 2 stalks celery diced
- 1 Onion chopped
- 3 cloves garlic minced
- 4 cups Chicken Stock
- 3 tbsp Butter
- 1/4 cup Flour
- 1 cup Heavy Cream
- 3 tbsp Cilantro
- Salt and Pepper to taste
Instructions
- Cook the bacon in a heavy stock pot or Dutch oven until done. Remove bacon from the pot and drain out most of the bacon grease. Leave about a 1/4 cup on the bottom. Use the grease to saute celery and onion until they turn clear. Add garlic and cook for another 2 minutes. Add the potato and mix into the vegetable mixture. Cover and simmer until potatoes are cooked.
- Mix the flour and butter together with a fork. Add the mixture into a new pan and melt over medium heat. Whisk constantly for 1 to 2 minutes until it melts. Whisk in the heavy cream and cilantro. Bring mixture to a boil, stirring constantly, until thickened. Add the mixture to your potato mixture. Puree about 1/4 of the soup or as creamy as you like. Season to taste.
Nutrition
Calories: 501kcalCarbohydrates: 63gProtein: 12gFat: 23gSaturated Fat: 14gCholesterol: 75mgSodium: 324mgPotassium: 1461mgFiber: 7gSugar: 6gVitamin A: 834IUVitamin C: 59mgCalcium: 79mgIron: 3mg
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