Ingredients

  • 1 pound bacon, chopped
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 8 potatoes, peeled and cubed
  • 4 cups chicken stock
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 teaspoon tarragon-dried
  • 3 teaspoons fresh cilanatro, chopped
  • salt and pepper to taste

Directions

In Dutch oven, cook the bacon over medium heat until done. Remove bacon and set aside. Drain off all grease but 1/4 cup.
In the bacon grease, saute celery and onion until onion turns clear. Add garlic, continue to cook for 1-2 minutes. Add potatoes, and toss to coat. Saute for 3-4 minutes. Return bacon to pan and add chicken stock. Cover and simmer until potatoes are tender.
In separate pan, melt butter over medium heat. Whisk in flour, cook stirring constantly, approximately 1-2 minutes. Whisk in cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring until thickens. Stir the cream mixture into potato mixture. Puree about half the soup, return to pan and season with salt and pepper.

Source

Servings/Yield