Sunday, December 4, 2011

Baked Potato Soup

Perfect for Sunday Night Football 

8 slices bacon, chopped
2 celery stalks, chopped
1 carrot, chopped
1/2 yellow onion, chopped
2 1/2 lbs yellow Idaho potatoes
5 cups chicken broth, enough to cover potatoes
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 teaspoon dried tarragon 
1/2 cup sour cream

1. Cook bacon in skillet until done. Remove from pan and drain off 1/4 cup bacon grease. In large soup pot, add bacon grease, celery, carrots, and onions. Cook on medium heat until onions are slightly tender.

2. Add potatoes and cook for 5 minutes, coating with vegetable mixture. Add chicken broth and chopped bacon. Cover and simmer until potatoes are tender.

3. Once potatoes are tender, in skillet melt butter and whisk in flour. When combined, add in milk and tarragon. Whisk until smooth. Bring to a boil stirring until mixture has thickened. Add cream mixture to potatoes. Stir in sour cream. Puree 1/2 of potato mixture then return to pan. Season to taste with salt and pepper. Enjoy with sour cream, cheese, chives, etc.

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