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Ingredients
1 Pound bacon, chopped
2 Stalks celery, diced
1 Onion, chopped
3 Cloves garlic, minced
8 Potatoes, peeled and cubed
4 Cups chicken stock, or enough to cover potatoes
3 Tablespoons butter
1/4 Cup all-purpose flour
1 Cup heavy cream
1 Teaspoon dried tarragon
3 Teaspoons fresh cilantro, chopped
Salt & pepper to taste
Instructions
Cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saut� the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saut� for 3 to 4 minutes.
Pour the mixture into the crockpot and add the bacon, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 4 to 6 hours on LOW.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato
mixture.
Puree about 1/2 the potatoes, and return to the pot. Adjust seasonings to taste.