Ultimate Baked Potato Soup

By BuffieBelinda

"A soup so thick you could shake its hand and stroll with it before dinner." ~ Robert Crawford

Ingredients

• Toppings:
• 6-8 lg. Yukon gold potatoes, peeled and cubed
• 1 lb pound bacon, chopped into squares
• 2 stalks celery, finely diced
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 4 cans chicken stock, or enough to cover potatoes
• 4 TBSP butter
• 1/4 cup flour
• 1 pint heavy cream
• 1 tsp dried tarragon
• 3 tsp chopped fresh cilantro
• 1 tsp each salt, pepper, paprika
• 1/2 tsp red pepper flakes
• 1 pkg. cubed ham chunks (optional)
• Crumbled bacon
• Shredded cheddar cheese
• Chives, finely chopped
• Sour Cream

Preparation

Step 1

1. In a large stock or soup pot, cook bacon over medium-high heat until crisp. Remove bacon from pan and place on a plate lined paper towel to drain.
2. Drain off all but 3 TBSP of the grease.
3. In the bacon grease remaining, sauté the celery and onion on medium heat until translucent. Add garlic and continue cooking 1-2 minutes. Add potatoes and toss to coat. Sauté for 5 minutes.
4. Pour chicken stock over potatoes until covered. Add spices. Turn heat to medium, cover and simmer until potatoes are tender (½ hour).
5. In a separate pan, melt butter over medium heat. Whisk in flour. Cook stirring constantly for 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring to a boil and let cook, stirring constantly until thickened. Stir cream mixture into the potatoes.
6. Puree ½ of the soup with a hand emulsifier or blender.
7. Add ham
8. Simmer until heated through
9. Spoon into large bowls and top with shredded cheddar, bacon, chives, and sour cream.