It's winter here on the east coast of the US, and nothing warms a person up like a steamy bowl of delicious soup. Here's a recipe for Potato Soup that will fill your belly and make you smile. Enjoy!
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
1/4 cup all-purpose flour
1 cup heavy cream
salt and pepper to taste
- In a Dutch oven, cook the bacon over medium heat until brown and crispy (be careful not to burn it). Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- In the bacon grease remaining in the pan, saute the celery and onion until the vegetable soften. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Add salt and pepper to taste. Serve with warm, crusty bread.