Using a large pan, 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 biol 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 seasoning to taste
Add bacon Bits and Chives to Top if desired
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