INGREDIENTS:
1 teaspoon dried tarragon
2 stalks celery, diced
1 pound bacon, chopped
1 onion, chopped
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
3 teaspoons chopped fresh cilantrosalt and
pepper to taste
3 cloves garlic, minced
INSTRUCTIONS:
1 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.
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.