This recipe may take a bit of work, but believe me when I say it's absolutely worth it. This soup is great when you're looking for a warm comfort food. If you wish to omit bacon you can replace the bacon grease with 1/4 cup of melted butter.
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How to make Loaded Baked Potato Soup
01 Place bacon in a Dutch Oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but ¼ Cup of the bacon grease.
02 Cook celery and onion in the reserved bacon drippings until onion is soft and 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, 15 to 20 minutes.
03 Meanwhile, melt butter in a separate Skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
04 Transfer about ½ of the soup to a Blender and puree. Return to the Dutch Oven. Adjust seasonings to taste.
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