Absolutely Ultimate Potato Soup

Ingredients

• 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

• ¼ cup all-purpose flour

• 1 cup heavy cream

• 1 teaspoon dried tarragon

• 3 teaspoons chopped fresh cilantro

• salt and freshly ground black pepper to taste

Directions

• Gather all ingredients.
• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
• Add cubed potatoes, and toss to coat. Sauté 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, 15 to 20 minutes.
• Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
• Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
• Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
• Serve hot and enjoy!