1 - 1 1/2 pounds of bacon, chopped
2 - 3 stalks celery, diced
1 large onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 c chicken stock (or enough to cover potatoes)
2 T butter
1/4 c heavy cream
8 oz cream cheese
1 T dried tarragon
1 T dried dill
salt and pepper to taste
In a dutch oven or large stock pot, brown bacon over medium heat until crispy. Remove bacon and set aside. Drain off all but 1/4 c of bacon grease.
Saute onion, garlic and celery in bacon grease until the unions are translucent. Add the cubed potatoes, toss to coat and saute for 3-4 minutes. Return bacon to the pan and add chicken stock to just cover potatoes. Add tarragon and dill. Cover and simmer until potatoes are tender.
Add butter, cream cheese and heavy cream. Cook until the cream cheese melts and serve.