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Suggest a better descriptionIn a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
Cook onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute 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.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
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Serving Size: 1 Recipe (4622g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5723 | ||
Calories from Fat: 3284 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 364.9g | 486 % | |
Saturated Fat 157.7g | 788 % | |
Monounsaturated Fat 140.2g | ||
Polyunsanturated Fat 33.3g | ||
Cholesterol 801.4mg | 247 % | |
Sodium 9857.2mg | 340 % | |
Potassium 11162.6mg | 294 % | |
Total Carbohydrate 428.7g | 126 % | |
Dietary Fiber 40.6g | 162 % | |
Sugars, other 388.2g | ||
Protein 185.3g | 265 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5723
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