POTATO SOUP IN DUTCH OVEN RECIPES

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in the reserved bacon drippings until onion is soft and 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, 15 to 20 minutes.
• Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
• Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste.

Steps:

• Pat chicken dry with paper towel and season with salt and pepper.
• Select SEAR/SAUTE and set the time to 30 minutes. Press START.
• When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
• Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
• Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
• Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
• Press CANCEL.
• Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
• Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
• After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
• Transfer chicken to a cutting board and let rest for 15 minutes.
• Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
• Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
• Press CANCEL.
• Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
• Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.