Creamy Potato and Pea Soup with Bacon and Tarragon

• Cuisine
  • American
• Course
  • Main Course
  • Soup
• Suitable for Diet
  • Gluten Free
• Tags
  • Garden Fresh
  • Organic
  • Soups
  • Veggies

Getting Stared

What You’ll Need

• 2-3 tablespoons olive oil
• 3 garlic cloves (minced)
• 2 quarts chicken stock
• 3 large Russet potatoes with peels (cut into chunks)
• 2 stalks celery chopped
• 1 medium onion (chopped)
• 3-4 strips smoked bacon cooked and chopped
• 2 cups whole milk
• 1 cup frozen peas (thawed)
• 2 cups whole milk
• 1 sprig of fresh tarragon
• 2 tablespoons corn starch (be sure to check the date on your cornstarch box)
• 3 tablespoons COLD water
• Salt and pepper to taste

Method

Preparing the spices

1

In a large stock pot heat the oil and saute the garlic till fragrant; about 1 minute. Add the chicken stock, potatoes,celery and onion. Bring to a boil; cover with a tilted lid and reduce heat to simmer; cook for 30-40 minutes until potatoes are soft.

2

Cook bacon till crisp; drain and cut into bite size pieces; set aside.

3

Pour the milk into the broth and bring back to almost a boil; add the peas and sprig of tarragon,reduce heat and cook for 5-7 minutes. Whisk together the corn starch and water; stir gently into the hot soup to thicken;cook for an additional 2-3 minutes.

4

Remove the tarragon sprig and stir in the cooked bacon. Reserve some bacon for garnishing the top before serving. Serve with crusty bread for dipping.

5

Garnish with a few tarragon leaves (optional)