Loaded Baked Potato Soup

Ingredients

1 Pound(s) Bacon (chopped)
2 Celery stalks (diced)
1 Onion (chopped)
3 clove garlic (minced)
8 Potato peeled and cubed
4 Cup(s) Chicken Stock or enough to cover potatoes
3 Tablespoon(s) Butter
¼ Cup(s) All-Purpose Flour
1 Cup(s) Heavy Cream
1 Teaspoon(s) Dried Tarragon
3 Teaspoon(s) Cilantro (fresh) chopped
1 Pinch(es) Salt (to taste)
1 Pinch(es) Ground Black Pepper (to taste)

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Nutrition

• Calories 594
• Protein 12.6g
• Carbohydrates 44g
• Fat 41.5g
• Cholesterol 91.2mg
• Sodium 879.4mg

How to make Loaded Baked Potato Soup

• 01
  Start by cooking bacon in a Dutch Oven until browned (5-10 minutes).
• 02
  Drain off all but ¼ Cup of the bacon grease, then cook celery and onion in it until soft (5 minutes).
• 03
  Add garlic, potatoes, and enough chicken stock to just cover the potatoes. Simmer until potatoes are tender (15-20 minutes), then melt butter in a separate Skillet.
• 04
  Whisk in flour and, once combined, Whisk in heavy cream, tarragon, and cilantro. Bring to a boil and cook until thickened (5 minutes).
• 05
  Add this cream mixture to the potato mixture and stir to combine. For an extra creamy soup, transfer about ½ of the mixture to a Blender and puree!
• 06
  Adjust seasonings to taste & enjoy!