Summary: Celiac.com 02/29/2024 - This thick, creamy gluten-free potato soup is savory, delicious, and the epitome of hearty. This is not a soup for calorie counters. This is a soup for people who want a little extra something to help keep them going. It makes a great lunch on a cool winter afternoon, or a full meal at the end of a long cold workday. It takes a bit of effort, but the proof is in the flavor. Ingredients: 1 pound bacon, chopped 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced 8 potatoes, peeled and cubed 4 cups chicken stock, or enough to cover potatoes 3 tablespoons butter ¼ cup potato starch, or corn starch 1 cup heavy cream 1 teaspoon dried tarragon 3 teaspoons chopped fresh cilantro salt and freshly ground black pepper to taste Directions: 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. 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. Sauté 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. 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. Transfer about ⅓ to ½ of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste, and serve warm, with your favorite gluten-free bread.
