Best Potato Soup

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Serves 8

Ingredients

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups of chicken stock
• 3 tablespoons butter
• ¼ cup all purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• Salt and pepper to taste

Directions

1. Cook bacon in a dutch oven over medium high heat, stirring until brown. Drain bacon pieces on paper towel, remove all but ¼ cup of bacon grease.
2. Cook celery and onion in bacon grease until onion is soft. Stir in garlic and cook for 1-2 minutes, add potatoes, and stir to coat. Cook for 3-4 minutes, add bacon back into the pan and add chicken stock. Cover and simmer until the potatoes are tender, 15-20 minutes.
3. In a separate skillet melt butter, whisk in flour and cook while stirring for 1-2 minutes. Whisk in heavy cream and tarragon. Bring to a boil and cook while stirring until thick, about 5 minutes. Add the cream mixture to the potato soup and stir.
4. Transfer about half of the soup into a blender and puree, pour back into the soup and season to taste.