Ultimate Potato Soup

Ingredients:

• 1 pound bacon, chopped

• 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

• 1 teaspoon dried tarragon

• 3 teaspoons chopped fresh cilantro

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. Cook celery and 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.
3. 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.

Perfect Apple Pie

Ingredients:

• 3-4 medium apples, peeled, cored and sliced
• 1 cup sugar
• 1/4 teaspoon nutmeg
• 1/2 stick unsalted butter, cut into bits
• 2 store-bought pie crusts

Directions:

Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.