Intructions
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.)
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.
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.
ingredient
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