Potato Soup with Bacon Recipe

In the bacon grease remaining in the pan, saute the onion, celery and carrots until vegetables soften.

Add the garlic, and continue cooking for 1-2 minutes.

Add the potatoes and toss to coat. Cook for 3-4 minutes.

Return the bacon to the pan and add enough chicken stock to cover the potatoes. Cover and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1-2 minutes. Whisk in the milk and tarragon. Bring the cream mixture to a boil; 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.