Bacony Potato Soup

In a Dutch oven, saute bacon over medium heat until crispy. Reserve half of the bacon for use as garnish. Drain off all but 1/4 cup grease.

Saute celery and onion in bacon grease until onion becomes translucent. Add garlic and saute for an additional minute until fragrant. Add potatoes and saute for 5 minutes. Return half of the bacon to the pan and add enough stock to cover potatoes. Cover and simmer until potatoes are tender, around 15 minutes.

In a separate pan, melt butter over medium heat and whisk in flour. Cook, stirring constantly, for 5 minutes. Whisk in heavy cream, tarragon and coriander. Bring to a simmer and cook, stirring constantly, until thickened.

Stir cream mixture into potato mixture. Using a hand blender, puree to desired consistency. Season with salt and pepper to taste. Serve garnished with reserved crispy bacon, scallions and shredded cheddar if desired.