Cooking Instructions

• In a large pot, cook the bacon over medium heat for about 8-10 minutes until crispy and the fat has rendered. Remove the bacon but keep about 1/4 cup of the fat in the pot for flavor.
• Add the finely diced celery and onion to the bacon fat and sauté for 5 minutes, stirring until softened and fragrant.
• Stir in the minced garlic and cook for another 1-2 minutes until it becomes aromatic.
• Toss in the cubed potatoes, coating them well for 2-3 minutes.
• Return the crispy bacon to the pot and pour in enough chicken stock to cover the potatoes by 1 inch. Bring to a gentle boil, then reduce heat to medium-low and simmer for 15-20 minutes until fork-tender.
• While the potatoes simmer, melt butter in a skillet over low heat. Whisk in flour to create a roux, then gradually add cream while whisking until thickened.
• Add tarragon, cilantro, and a pinch of nutmeg to the cream mixture, blending well.
• Pour the cream mixture into the pot and blend half of the soup with an immersion blender to achieve creaminess, leaving some potato chunks.
• Taste and season with salt and pepper as needed before ladling the soup into bowls and serving hot.