The Ultimate Potato Soup

Gather all necessary components for preparation.

Place the bacon in a Dutch oven and cook over medium-high heat, rotating it occasionally, until it reaches an even brown color, taking around 5 to 10 minutes. Remove the bacon pieces on paper towels and discard the excess grease, leaving about a quarter cup.

Proceed to cook the celery and onion in the remaining bacon drippings, stirring occasionally until the onion becomes soft and translucent, approximately 5 minutes. Introduce garlic into the mixture and continue cooking for an additional minute or two.

Add cubed potatoes to the pan, mixing them with the bacon drippings. Sauté for 3 to 4 minutes before returning the cooked bacon to the pan and adding just enough chicken stock to cover the potatoes. Cover the pot, then let it simmer until the potatoes are tender, typically taking 15 to 20 minutes.

In a separate skillet, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes. Gradually whisk in heavy cream, tarragon, and cilantro.

Bring the cream mixture to a boil, stirring constantly until it thickens, approximately 5 minutes. Combine the cream mixture with the potato mixture; stir to combine.

Transfer roughly half of the soup to a blender and purée. Return it to the Dutch oven. Adjust seasonings according to taste.

Serve hot and indulge!