Potato Soup with Turkey Bacon

The original recipe I found for this called for real bacon. But we've tried it both ways, and honestly like it better with the turkey bacon. I don't usually like meat dressed up as other meat, but turkey bacon is total magic.

• 1/2 lb turkey bacon (or more, depending on preference)
• 3 stalks celery, diced
• 6 cloves garlic, minced
• 1 onion, chopped
• 8 medium potatoes, peeled & cubed
• 4 cups chicken broth (you may need more)
• 3 tbsp margarine or butter
• 1/4 cup flour
• 1 cup heavy cream (milk is fine too)
• pinch of tarragon
• pinch of marjoram
• 1 bay leaf
• Salt & Pepper (to taste)
• grated sharp cheddar cheese

Spread bacon out in a pan & bake at 350 until mostly cooked (about 10 minutes). They should be just starting to crisp.

Pour fat into a saucepan (or just use butter), turn up the heat, and saute the celery & onions until onions are translucent.

Add garlic, bay leaf, herbs. Then, add potatoes & toss to coat. Saute for 4-5 minutes.

Add bacon & cover with enough stock to just cover potatoes (turned out to be about 1 quart). Cover and simmer until potatoes are tender.

In a small separate pan, melt butter & cook with flour for 1-2 minutes. Add to soup with the cream (or milk).

Season with salt & pepper & top with a ton of grated cheese. Chives wouldn't hurt either.