This is one of my favorites. I was very skeptical about adding the cilantro & tarragon. It tasted so good already that I didn't want to ruin it but I am so glad I added it! The herbs add perfection to this dish so don't leave them out! Pureeing 1/2 the soup is an important step too. It makes the soup so creamy. I double the recipe for our large family & sprinkle a little cheddar cheese on top. Enjoy!!
* 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
* salt and pepper to taste
1. In a Dutch oven (or large non-stick pot), 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. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the 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 the butter over medium heat. Whisk in the 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.