I had an abundance of potatoes and in my cupboard and wanted to use some of them up before they started to turn. This soup idea was the perfect solution!
Creamy Potato Soup
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 2 tablespoons of the bacon grease.
Cook celery, onion and carrots in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a sauce pan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, milk, and tarragon. 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 soup, and return to the pan. Adjust seasonings to taste.
Lace each serving with sherry and sprinkle parsley on top for garnish.