The Best Potato Soup

• Meat

  • 1 lb Bacon

• Produce

  • 1/2 cup Carrots
  • 2 stalks Celery
  • 4 cups Chicken broth or enough to cover potatoes
  • 3 cloves Garlic
  • 1/3 cup Kale
  • 1 Onion, large
  • 8 Potatoes
  • 1 tsp Tarragon, dried

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1 cup Heavy cream or half and half

Found on bunnyswarmoven.net

Ingredients

• 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, stems remove and chopped fine ( can use frozen thawed Kale as well)
• Salt and pepper to taste

Directions

• 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. In a heavy duty sauce pan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.