Potato Soup

Potato Soup 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,
1/4 cup all-purpose flour,
1 cup heavy cream,
1 teaspoon dried tarragon,
3 teaspoons chopped fresh cilantro,
salt and pepper to taste.
1 In a 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.
2 In the bacon grease remaining in the pan, saute 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. Saute 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.
3 In 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. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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