Bacon Potato and Tarragon Soup


  • 1 pound red bliss potatoes, boiled and quartered
  • 4 slices bacon, chopped
  • 2 ounces butter
  • 3 ounces flour
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic
  • 4 cups chicken stock
  • 1/2 cup milk
  • 1 tablespoon of fresh tarragon, chopped
  • 2 dried bay leaves
  • Salt and pepper to taste


  1. In a large pot over medium to high heat, slowly render bacon. Melt in the butter and add the shallots, sauté until translucent. Add garlic and sauté for about one minute.
  2. Add flour and mix with wooden spoon until it all looks like wet sand. Cook out the flour for about 5 minutes, and then add chicken stock.
  3. Add bay leaf and bring to a simmer. Simmer for about 5 minutes and add milk.
  4. Return to simmer and add potatoes, parsley and tarragon. Cook for an additional 20 minutes at a simmer or until potatoes are tender. Season with salt and pepper.