Many people for whom I have made this potato soup have given it this name. It requires some work, but it’s totally worth it. Please take note that you can use 1/4 cup melted butter in place of the bacon grease in the recipe if you don’t want to use bacon. (I typically serve this soup as a treat because it is not suggested for those watching their calorie intake.)
Absolutely Ultimate Potato Soup
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
- In a Dutch oven, add the bacon, and cook for 5 to 10 minutes, turning the bacon occasionally, until it is thoroughly browned. Bacon is drained on paper towels. Drain all of the bacon grease except for 1/4 cup.
- In the saved bacon drippings, cook the celery and onion for about 5 minutes, or until the onion is tender and translucent. Add the garlic and simmer for an additional one to two minutes. Cubed potatoes should be added and coated. Cook for three to four minutes. Put the bacon back in the pan and cover the potatoes with just enough chicken stock. For 15 to 20 minutes, boil the potatoes with the cover on.
- Melt butter in a different skillet over medium heat in the meantime. Mix in the flour. Cook for 1 to 2 minutes while stirring continuously. Add the heavy cream, tarragon, and cilantro by whisking. Cream mixture should be brought to a boil before being cooked for 5 minutes while constantly stirring. Stir the cream mixture into the potato mixture after adding it.
- Half of the soup should be transferred to a blender to be pureed. Visit the Dutch oven once more. to taste, adjust the seasonings.