- Prep: 25 min
- Cook Time: –
- Total: 25 min
- Serving: 8
My kids ask for this on a weekly basis and I have to admit, it is truly one of the best things I have ever made, even as a personal chef!!
- 1 pound thick bacon, chopped
- 2-3 stalks celery, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 med. potatoes, peeled & cubed
- 4 cups chicken stock,or enough to cover potatoes
- 3 T butter
- 1/4 cup all purpose flour
- 1 cup half and half
- 1 cup milk
- 1 teas. dried tarragon
- 1 T chopped, fresh cilantro
- Salt and pepper to taste
- In dutch oven or large pot, cook the bacon over medium heat until very crispy. 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, saute the celery and onion until onion begins to turn clear. Add the garlic and continue cooking for 1 to 2 minutes. Add the raw, 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.
- In seperate pan, melt the butter over medium heat. Whisk in the flour. Stirring this constantly for 1 to 2 minutes.
- Whisk in half and half, along with milk, adding tarragon and half of the cilantro. Bring this cream mixture to a boil and stir constantly until thickened.
- With a potato masher or a hand mixer, cream half of the potato mixture. Stir the cream mixture into the potato mixture slowly, stirring while you add.
- Season with salt, pepper, and remaining cilantro just before serving. Serve with a side salad and dinner rolls for a complete meal that will satisfy even the finicky!