Sour Potatoes

• 1 pound bacon, chopped (I used turkey bacon)
• 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
• 1/4 cup all-purpose flour
• 1 cup heavy cream (*I used 1% milk instead)
• 1 teaspoon dried tarragon (*I omitted this because I was fresh out of tarragon)
• 3 teaspoons chopped fresh cilantro
• salt and pepper to taste
• *2 T chicken boullion
• *sharp cheddar cheese
• *1/2 tsp. garlic powder
• 3 green onions, sliced for garnish

Directions

1. In 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.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, cilantro, bouillon, cheese, and garlic powder. 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 (* I didn’t need to puree this soup, for me the potatoes were tender and creamy enough). Adjust seasonings to taste. Serve with crusty, delicious bread and garnish with onions.

We love Potato Soup!

Ingredients

• 4 cups sliced fresh plums
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9 inch) unbaked deep dish pastry shell
• TOPPING:
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons cold butter or margarine

Directions

1. In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack.