1 large onion diced
1/2 cup thinly sliced carrots
1 lb bacon chopped
2 stalks celery diced
3 cloves garlic minced
8 potatoes peeled and cubed
4 cups chicken broth or enough to cover potatoes
3 Tablespoons butter
3 Tablespoons flour
1 cup heavy cream or half and half
1 Teaspoon dried tarragon
1/3 cup kale can use frozen thawed Kale as well, stems remove and chopped fine
Salt and pepper to taste
- Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
- Visit The Best Potato Soup @ bunnyswarmoven.net for full instructions.