Bacony Potato Soup

• 1 pound Bacon, Sliced Into Lardons
• 2 stalks Celery, Diced
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 8 whole Large Red Potatoes, Peeled And Diced
• 4 cups Chicken Stock, Or Enough To Cover Potatoes
• 3 Tablespoons Butter
• 1/4 cups All-purpose Flour
• 1 cup Heavy Cream
• 1 teaspoon Dried Tarragon
• 1 teaspoon Ground Coriander Seed
• Salt And Pepper, to taste
• Chopped Scallions For Garnish
• Shredded Cheddar For Garnish

1. In a Dutch oven, saute bacon over medium heat until crispy. Reserve half of the bacon for use as garnish. Drain off all but 1/4 cup grease.
2. Saute celery and onion in bacon grease until onion becomes translucent. Add garlic and saute for an additional minute until fragrant. Add potatoes and saute for 5 minutes. Return half of the bacon to the pan and add enough stock to cover potatoes. Cover and simmer until potatoes are tender, around 15 minutes.
3. In a separate pan, melt butter over medium heat and whisk in flour. Cook, stirring constantly, for 5 minutes. Whisk in heavy cream, tarragon and coriander. Bring to a simmer and cook, stirring constantly, until thickened.
4. Stir cream mixture into potato mixture. Using a hand blender, puree to desired consistency. Season with salt and pepper to taste. Serve garnished with reserved crispy bacon, scallions and shredded cheddar if desired.

bacon, stalks celery, onion, garlic, red potatoes, chicken, butter, ubc, heavy cream, tarragon, ground coriander, salt, scallions

Taken from tastykitchen.com/recipes/soups/bacony-potato-soup/ (may not work)