The Best Recipe Potato Soup

Fixings 

• 1 expansive onion diced 
• 1/2 glass meagerly cut carrots 
• 1 lb bacon slashed 
• 2 stalks celery diced 
• 3 cloves garlic minced 
• 8 potatoes stripped and cubed 
• 4 glasses chicken stock or enough to cover potatoes 
• 3 Tablespoons margarine 
• 3 Tablespoons flour 
• 1 glass substantial cream or creamer 
• 1 Teaspoon dried tarragon 
• 1/3 glass kale can utilize solidified defrosted Kale too, stems evacuate and cleaved fine 
• Salt and pepper to taste 

Guidelines 

1. Cook the bacon in a dutch broiler until done. Evacuate the bacon, deplete off everything except 1/4 measure of the bacon oil. Cook celery, carrot and onion in the 1/4 glass bacon oil until delicate. Blend in the minced garlic, cook for 1 minute more. 
2. Include cubed potatoes, hurl to coat. Saute the potatoes 3 or 4 minutes. Place the fricasseed bacon back in the skillet. 
3. Add enough chicken juices to the container to cover the potatoes, cover and stew until the point when potatoes are delicate.
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