Ingredients

• 1 lb 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 Tbs butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 tsp dried tarragon
• 3 tsp chopped fresh cilantro
• salt and pepper to taste 

Directions

• Step 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.

• Step 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.

• Step 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.

Note:  For those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe.