January 14, 2012

Ultimate Potato Soup

1 - 1 1/2 pounds of bacon, chopped 
2 - 3 stalks celery, diced
1 large onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 c chicken stock (or enough to cover potatoes)
2 T butter
1/4 c heavy cream
8 oz cream cheese
1 T dried tarragon
1 T dried dill
salt and pepper to taste

In a dutch oven or large stock pot, brown bacon over medium heat until crispy. Remove bacon and set aside. Drain off all but 1/4 c of bacon grease. 

Saute onion, garlic and celery in bacon grease until the unions are translucent.  Add the cubed potatoes, toss to coat and saute for 3-4 minutes. Return bacon to the pan and add chicken stock to just cover potatoes. Add tarragon and dill. Cover and simmer until potatoes are tender. 

Add butter, cream cheese and heavy cream. Cook until the cream cheese melts and serve. 


Brenda B said...

Sounds delish, I'll have to try it. do you have the panarra copy potato soup recipe? If not I'll send it - it's super easy and yummy.

Question about the cream cheese how's your luck in getting it to melt all the way. Last time i made Potato soup i had lumps of cream cheese i couldn't get to melt.

Also everything is better with Cream Cheese. Well almost everything :)

Melissa said...

I put the cream cheese in when the soup is VERY hot then I cover it and let it simmer with the cream cheese in for another 10 or so minutes and it melts completely. No lumps at all.

I don't have that recipe so please send, I'm a soupaholic, I can never have enough recipes.