Ultimate Potato Soup

1 pound thick sliced bacon, cut up
2 stalks celery, sliced
3 cloves garlic, minced
1 large onion, coarsely chopped
8 medium to large potatoes, peeled and cubed
chicken stock
1 teaspoon dried tarragon
1 teaspoon dried cilantro
salt and pepper to taste
1 cup heavy cream
1/4 cup all-purpose flour
3 tablespoons butter or margarine

In a Dutch oven, cook the bacon. Remove bacon from pan and set aside. Drain off all but 1/4 cup of the bacon grease.

In the bacon grease saute the celery and onion until onion begins to turn clear. Add the garlic and continue to cook 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.

In a separate pan, melt the butter or margarine and cook the flour for 1 to 2 minutes. Add the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil to thicken, stirring constantly. Add the cream mixture to the potato mixture, heating through. Puree about 1/2 the soup and return to the pan. Season to taste and serve.

Makes 6 to 8 servings