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Categories:
bacon stalks celery onion garlic red potatoes chicken butter heavy cream tarragon ground coriander salt scallions
Viewed: 23 - Published at: 8 years agoIngredients
- 1 pound Bacon, Sliced Into Lardons
- 2 stalks Celery, Diced
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 8 whole Large Red Potatoes, Peeled And Diced
- 4 cups Chicken Stock, Or Enough To Cover Potatoes
- 3 Tablespoons Butter
- 1/4 cups All-purpose Flour
- 1 cup Heavy Cream
- 1 teaspoon Dried Tarragon
- 1 teaspoon Ground Coriander Seed
- Salt And Pepper, to taste
- Chopped Scallions For Garnish
- Shredded Cheddar For Garnish
Method
- In a Dutch oven, saute bacon over medium heat until crispy. Reserve half of the bacon for use as garnish. Drain off all but 1/4 cup grease.
- Saute celery and onion in bacon grease until onion becomes translucent. Add garlic and saute for an additional minute until fragrant. Add potatoes and saute for 5 minutes. Return half of the bacon to the pan and add enough stock to cover potatoes. Cover and simmer until potatoes are tender, around 15 minutes.
- In a separate pan, melt butter over medium heat and whisk in flour. Cook, stirring constantly, for 5 minutes. Whisk in heavy cream, tarragon and coriander. Bring to a simmer and cook, stirring constantly, until thickened.
- Stir cream mixture into potato mixture. Using a hand blender, puree to desired consistency. Season with salt and pepper to taste. Serve garnished with reserved crispy bacon, scallions and shredded cheddar if desired.
