Absolutely Ultimate Potato Soup

What You'll Need

• three cloves garlic, minced
• 8 potatoes, peeled and cubed
• foor cups chicken stock, or enough to cover potatoes
• three tablespoons butter
• 1/4 cup all-purpose flour
• one cup heavy cream
• one teaspoon dried tarragon
• one pound bacon, chopped
• tow stalks celery, diced
• one onion, chopped
• three teaspoons chopped fresh cilantro
• salt and pepper to taste

How to Make It

1. In a Dutch oven, cook the bacon over medium heat until done.
2. Remove bacon from pan, and set aside.
3. Drain off all but 1/4 cup of the bacon grease.
4. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.
5. Stir in garlic, and continue cooking for 1 to 2 minutes.
6. Add cubed potatoes, and toss to coat.
7. Saute for 3 to 4 minutes.
8. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
9. In a separate pan, melt butter over medium heat.
10. Whisk in flour.
11. Cook, stirring constantly, for 1 to 2 minutes.
12. Whisk in the heavy cream, tarragon, and cilantro.
13. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
14. Stir the cream mixture into the potato mixture.
15. Puree about 1/2 the soup, and return to the pan.
16. Adjust seasonings to taste.