Ingredients
500 g bacon, chopped
2 stalks celery, diced
1 onion, chopped
½ tsp SIDS CRAZY SALT
3 cloves garlic, minced
8 potatoes, peeled & cubed
4 cups chicken stock, (enough to cover potatoes)
3 tbsp butter
¼ cup flour
1 cup heavy cream
1 tsp dried tarragon
3 tsp chopped fresh coriander
SIDS SALT & PEPPER to taste
Directions
In a Dutch oven, cook the bacon. Remove bacon from pan and set aside. Drain off all but ¼ cup of the bacon fat.
Cook celery, SIDS CRAZY SALT and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic and continue cooking for 1-2 minutes. Add cubed potatoes and toss to coat. Sauté for 3-4 minutes then return bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until potatoes are tender.
In a separate pan, melt butter then whisk in flour. Cook, stirring constantly, for 1-2 minutes. Whisk in the heavy cream, tarragon and coriander. Bring the cream mixture to a boil and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Pureé about ½ the soup and return to the pan. Season with SIDS SALT & PEPPER to taste.
