I originally reviewed this on Jun. 16, 2007. I have made it many many times since. The flour called for in the recipe is totally unnecessary and in fact is detrimental to the overall quality of the soup. The naturally occurring starches in the potatoes themselves are more than sufficient to thicken the soup. When using the flour, leftovers or frozen portions will become grainy. Just leave it out - it is totally unnecessary. The additional butter is no longer needed either. Also, half a pound of bacon is more than sufficient for 8 med size russet potatoes.
This is the recipe that made me stop hating potato soup. I made it for my Dad, and after he had tasted it, he said, "You know, when I was watching you make that, I didn't think it would be worth all the trouble, but it sure is!" DON'T leave out the tarragon or the cilantro - if you do, you just won't know what you're missing! I get Tarragon in a 5 g container from McCormick or Best Buy for .89 to 1.19 - much cheaper than the fancy stuff in the glass bottles. You can also find the tarragon much more affordably from a place like Penzey's, and it has many other uses (such as in seasoning roasted potato wedges).
Finally, the prep time is WAY off. This soup takes much longer than 10 mins prep time - closer to 20 to 30 minutes. Altogether it takes about an hour to prepare and cook this soup.
I give it 3 stars as-is, but 5 stars if you leave out the flour and just mash up some of the potatoes in the soup instead.
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I originally reviewed this on Jun. 16, 2007. I have made it many many times since. The flour...