Happy Patty’s Day everyone!

Nico and I had a great weekend celebrating KU’s win(s), their seed in the tournament (#1 seed woohoo!) and St. Patrick’s Day. Naturally our weekend was filled with green t-shirts, Irish Car Bombs and potato soup.

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Gloria (Nico’s mom) saved from a pinch with her green undershirt 

After a long hike Sunday morning, I was craving something to warm by bones. We stumbled upon this recipe and wanted to give it a try. It called for a whole pound of bacon (that sounded like too much bacon even for me…I know, what’s wrong with me) so we decided to add and take away ingredients to fit our tastes. This delicious recipe is modified from an allrecipes.com post. I hope you enjoy and make it yourself!

PotatoSoup

Mmmmm! So creamy and bacony..

Luck of the Irish Potato Soup

Ingredients 

8 strips bacon, chopped

2 1/2 stalks celery, diced

1 medium onion, chopped

3 garlic cloves, minced

8 potatoes, peeled and cubed 1”

4 cups chicken stock

3 tablespoons butter

1/4 cup flour

1 cup heavy cream

1 teaspoon tarragon

chopped cilantro (if wanted)

Milk to texture

salt and pepper to taste

Directions: 

1. In a large pot, cook chopped bacon over medium-low heat until done. Remove bacon from pan and lay on paper towels to remove excess grease. Drain all but 1/4 cup of the bacon grease (this will give your veggies extra flavor).

2. With the remaining grease in the pan, saute the celery and onion on medium-low heat until onions become opaque. Add garlic and continue cooking for another 3-4 minutes. Stir in potatoes and saute for another 4-5 minutes. Return bacon into the pot, leaving a few pieces for garnish (try not to eat your garnishing pieces-like me). Add chicken stock, cover and simmer until potatoes are tender.

3. In a separate pan, melt butter over medium-low heat. Whisk in flour and stir constantly for 1 minute. Whisk in heavy cream, tarragon and (if wanted) cilantro over medium heat until cream mixture starts to thicken. Pour thickened cream mixture into pot with potato mixture. Puree 1/4-1/2 of the soup (the more you puree the thicker it will be). Add milk if you would like it thinner and salt/pepper to taste.

Serve with sour cream, cheese, bacon, cilantro, and crusty bread.

Enjoy with a nice, cold Guinness!

Enjoy with a nice, cold Guinness!