Monday, November 22, 2021

Potato Soup Recipe

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I made it for many who gave the title. This requires a small effort, but it is worth it. Note: for those who do not want to use bacon, continue the recipe for bacon fat instead of 1/4 cup of melted butter. 

Potato Soup Recipe


1 pound bacon, chopped

2 diced celery stalks

1 onion, chopped

3 cloves garlic, chopped

8 potatoes, peeled and cut into cubes

Enough to cover 4 cups of chicken stock or potatoes

3 tablespoons butter

6 cups universal flour

1 cup thick sour cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh coriander leaves

Test with pepper

Instructions Checklist instructions

Step 1

In the oven, cook the bacon properly on medium flame until all done. Remove all bacon from that pan  and  remove all but 1/4 cup of bacon fat.

Step 2

Cook the celery and onion in a bowl with the canned bacon until the onion becomes translucent, about 5 minutes. Stir in the garlic and continue cooking for 1 to 2 minutes. Add the diced potatoes and turn over the coating. Bake for 3 to 4 minutes. Return the bacon to the pan and add the chicken stock enough to cover the potatoes. Cover well properly and cook for few minutes until potatoes are soft.

Step 3

Take a separate pan, melt the butter properly on medium flame. Whisk in the flour. Cook well properly, stirring constantly very well, for one to two minutes. Whisk in the cream, tarragon and coriander leaves. Bring the cream to a boil and continue to stir until thick.  Add the cream mixture into the potato mixture stir well properly. Strain about 1/2 of the soup and return to the pan . Adjust the spice to taste.





Home Cooking22

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