Servings: 8

1 pound bacon, chopped 1 pound bacon, chopped
2 stalks celery, diced 2 stalks celery, diced
1 onion, chopped 1 onion, chopped
3 cloves garlic, minced 3 cloves garlic, minced
8 potatoes, peeled and cubed 8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes 4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter 3 tablespoons butter
¼ cup all-purpose flour ¼ cup all-purpose flour
1 cup heavy cream 1 cup heavy cream
1 teaspoon dried tarragon 1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro 3 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste salt and freshly ground black pepper to taste

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 ¼ 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 ½ of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
Serve hot and enjoy!