Ultimate Baked Potato Soup

Ingredients:

6-8 lg. Yukon gold potatoes, peeled and cubed

1 lb pound bacon, chopped into squares

2 stalks celery, finely diced

1 medium onion, finely diced

3 cloves garlic, minced

4 cans chicken stock, or enough to cover potatoes

4 TBSP butter

¼ cup flour

1 pint heavy cream

1 tsp dried tarragon

3 tsp chopped fresh cilantro

1 tsp each salt, pepper, paprika

½ tsp red pepper flakes

1 pkg. cubed ham chunks (optional)

Toppings:

Crumbled bacon

Shredded cheddar cheese

Chives, finely chopped

Sour Cream

Directions:

1. In a large stock or soup pot, cook bacon over medium-high heat until crisp. Remove bacon from pan and place on a plate lined paper towel to drain.

2. Drain off all but 3 TBSP of the grease.

3. In the bacon grease remaining, sauté the celery and onion on medium heat until translucent. Add garlic and continue cooking 1-2 minutes. Add potatoes and toss to coat. Sauté for 5 minutes.

4. Pour chicken stock over potatoes until covered. Add spices. Turn heat to medium, cover and simmer until potatoes are tender (½ hour).

5. In a separate pan, melt butter over medium heat. Whisk in flour. Cook stirring constantly for 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring to a boil and let cook, stirring constantly until thickened. Stir cream mixture into the potatoes.

6. Puree ½ of the soup with a hand emulsifier or blender.

7. Add ham

8. Simmer until heated through

9. Spoon into large bowls and top with shredded cheddar, bacon, chives, and sour cream.

Posted by Buffie