Patti Hilton Shares Barefoot Bistro’s Potato Soup Recipe

Greater Tater Soup

1 lb. Bacon

2 stalks Celery, diced

1 Onion, chopped

3 cloves Garlic, minced

8 Potatoes, cubed

4 cups Chicken stock

Salt & Pepper to taste

3 TBSP Butter

1/4 cup Flour

1 cup Cream

In a Dutch oven cook bacon. Remove Bacon  and drain all but 1/4 cup of grease. Cook Onion & Celery in 1/4 cup Bacon Grease, about 5 minutes until translucent. Stir in garlic and continue cooking 1 – 2 minutes. Add cubed Potatoes and toss to coat. Saute 3 – 4 minutes. Return crumbled Bacon to the pot. Add enough Chicken Broth to cover. Simmer until Potatoes are tender.

In a separate pan, melt Butter. Whisk in Flour. Cook, stirring constantly for 1 – 2 minutes.whisk in Cream. Boil. Stir until thickened. Add to Potato mixture.