Potato Bacon Soup February 20 2013

·         6 slices Vanilla Bean Apple bacon

·         1 celery stalk

·         1/2 onion

·         1 large garlic clove

·         4 TB butter

·         4 potatoes, peeled and cubed

·         chicken stock

·         1/8 cup flour

·         1/2 cup heavy cream

·         1 TB fresh cilantro

·         sea salt and fresh cracked black pepper

 

Cook bacon in pot until cooked. Remove and set aside. Drain off all but 2 TB bacon grease.

·          

·         Saute the celery and onion. Add the garlic and 1 TB butter, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Crumble and 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 remaining butter over medium heat. Whisk in the flour. Cook stirring constantly, until combined. Whisk in the heavy cream and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Season to taste with salt and pepper