Potato and Bacon Soup

In a large saucepan, cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but 4 tablespoons of the bacon fat.

In the bacon fat 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.

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 double cream, tarragon and coriander. Bring the cream mixture to the 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.