World's Best Potato Soup

Ingredients

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

1. 1
   Gather all ingredients.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
8. 8
   Serve hot and enjoy!