Step 1

Prepare all the ingredients.

Step 2

In a Dutch oven, cook the bacon over medium-high heat until it's evenly browned, about 5 to 10 minutes. Turn it occasionally. Drain the bacon on paper towels and reserve 1/4 cup of the bacon grease.

Step 3

Sauté the celery and onion in the reserved bacon grease until the onion becomes soft and translucent, approximately 5 minutes. Add the garlic and cook it for an additional 1 to 2 minutes.

Step 4

Toss in cubed potatoes and stir them to coat. Sauté for 3 to 4 minutes. Add the cooked bacon and pour in enough chicken stock to cover the potatoes. Cover and let it simmer until the potatoes are tender, about 15 to 20 minutes.

Step 5

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

Step 6

Bring the cream mixture to a boil, stirring constantly. Cook it until it thickens, around 5 minutes. Add the thickened cream mixture to the potato mixture, stirring to combine.

Step 7

Blend about half of the soup in a blender and return the puréed soup to the Dutch oven. Adjust the salt and pepper to taste.

Step 8

Serve and enjoy!