8 strips bacon, chopped
6 large potatoes, cubed
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
2 cloves garlic, minced
3 cups chicken stock
3 T. butter
3 T. flour
1 cup (or more) heavy cream
1 tsp. tarragon
1 tsp. parsley
salt and pepper to taste

8 strips bacon, chopped 6 large potatoes, cubed 1 medium onion, chopped 2 stalks celery, chopped 1 large carrot, chopped 2 cloves garlic, minced 3 cup s chicken stock 3 T. butter 3 T. flour 1 cup (or more) heavy cream 1 tsp tarragon 1 tsp parsley

Brown bacon in heavy soup pot, remove bacon and leave 1/4 c. bacon grease. Toss in the onions, celery and carrots and cook for 2-3 minutes. Add in the garlic and then the potatoes and toss to coat well. Add the chicken stock, enough to cover the potatoes well and cook until potatoes are fork tender. In another pot, melt 3 T. butter and add in the flour. Cook, stirring for 1 min., add in the heavy cream and whisk until thickened. Remove from heat and add the tarragon and parsley. Pour this mixture into the potato mixture and stir well to combine. Using and emersion blender, blend 1/2 the soup. Add the bacon back to the soup, salt and pepper to taste. Serve with extra bacon on top and shredded cheese.