Sheridan and Allen.

Such a simple name for such a wonderful soup. Best on cold winter nights.

Here’s what you’ll need:

• 1 pound of bacon, cooked and chopped
• 3 stalks of celery, diced
• 3-4 carrots, peeled and chopped
• 1 large white or yellow onion, diced
• 4 cloves of garlic, minced
• 8-10 potatoes, peeled and chopped
• 4 cups chicken stock
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1 cup milk
• 1 tsp dried tarragon
• 3 tbsp chopped fresh parsley or (1 1/2 tbsp dried)
• salt & pepper to taste

In a dutch oven on top of the stove, cook the celery, carrots, and onion in a few tablespoons of bacon drippings or a few tablespoons of butter. Cook over medium heat until the onion is translucent. Stir in garlic and cook for a few more minutes. Add potatoes and stir to combine. Continue to cook for 4-5 minutes. Add the bacon, and pour in the chicken broth. If it doesn’t cover the potatoes, add a bit more, or some water until the potatoes are just covered. Simmer until the potatoes are tender.

Meanwhile, in a small pan, make the roux. Melt the 1/4 cup of butter over medium heat and whisk in the flour. Cook for a few minutes, stirring constantly, and then whisk in the milk slowly. Add the tarragon and the parsley, and continue to stir. Bring the mixture to a boil. It will start to thicken.

Once the potatoes are tender, add the roux and stir to combine. Puree about half the soup, and season to taste with the salt and pepper.