Creamy Potato Soup

Ingredients

½ lb bacon

1 stalk celery, chopped

1 medium-sized, chopped

1 yellow onion, chopped

2 cloves garlic, minced

5 large potatoes, peeled and chopped into small cubes

3 Cs chicken stock

1 T sherry

2 Ts butter

¼ C all-purpose flour

¼ C heavy cream

¼ C milk

1 tsp dried tarragon;

2 tsp fresh parsley, chopped

Salt and black pepper, to taste

Instructions

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 2 tablespoons of the bacon grease.

2. Cook celery, onion and carrots in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

3. In a sauce pan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, milk, and tarragon. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

4. Lace each serving with sherry and sprinkle parsley on top for garnish.