1.In a Dutch oven, 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. 2.In the bacon grease remaining in the pan, saute 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. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. 3.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 soup, and return to the pan. Adjust seasonings to taste.
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Today's Featured Article - Talk of the Town: Best Tractor? - by Staff. This recent discussion on the Tractor Talk discussion board here at the on-line magazine drew quite a bit of response. We see the question of "Which tractor is best for me?" asked quite often. We thought you might find the responses interesting. As always, the names of the people participating in the discussion have been left out - we did not request their permission to reprint their names in this article. However you can find this discussion in it's entirety in the Tractor Talk archives.
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