recipe comes from Recipes in The Mail
and was submitted by Karena.
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
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
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.
the bacon grease remaining in the pan, sauté
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. Sauté 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.
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. Purée about 1/2 the soup, and
return to the pan. Adjust seasonings to taste.