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
Salt (to taste)
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
  Place bacon in a Dutch Oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but ¼ Cup of the bacon grease.
• 02
  Cook celery and onion in the reserved bacon drippings until onion is soft and 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, 15 to 20 minutes.
• 03
  Meanwhile, melt butter in a separate Skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
• 04
  Transfer about ½ of the soup to a Blender and puree. Return to the Dutch Oven. Adjust seasonings to taste.