Absolutely Ultimate Potato Soup

Name: Absolutely Ultimate Potato Soup
Total time: 45
Yield: 8
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; 0.25 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

Recipe by The Allrecipes Community from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

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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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0.25 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

Instructions

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!