Incredibly delicious potato soup

Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes.

Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.

Cook diced celery and chopped onion in the reserved bacon drippings until onion is soft and translucent (about 5 minutes).

Stir in minced garlic, and continue cooking for 1 to 2 minutes.

Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes.

Return bacon to the pan, and add enough chicken both to just cover the potatoes.

Return bacon to the pan, and add enough chicken broth to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.

Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes.

Add in heavy cream, dried tarragon, and chopped fresh cilantro.

Bring cream mixture to a boil, and cook, stirring constantly, until thickened (about 5 minutes).

Add cream mixture to the potato mixture, stir to combine.

Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.

Serve hot and enjoy!