Absolutely Ultimate Potato Soup Recipe

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.