Tarragon adds a unique touch of flavor to this hardy soup.
Creamy Potato and Pea Soup
 with Bacon and Tarragon

By The Gourmet Farm Girl

2-3 tablespoons olive oil
3 garlic cloves (minced)
2 quarts chicken stock
3 large Russet potatoes with peels (cut into chunks)
2 stalks celery chopped
1 medium onion (chopped)
3-4 strips smoked bacon cooked and chopped
2 cups whole milk
1 cup frozen peas (thawed)
2 cups whole milk
1 sprig of fresh tarragon
2 tablespoons corn starch (be sure to check the date on your cornstarch box)
3 tablespoons COLD water
Salt and pepper to taste
In a large stock pot heat the oil and saute the garlic till fragrant; about 1 minute. Add the chicken stock, potatoes,celery and onion. Bring to a boil; cover with a tilted lid and reduce heat to simmer; cook for 30-40 minutes until potatoes are soft.
Cook bacon till crisp; drain and cut into bite size pieces; set aside.
Pour the milk into the broth and bring back to almost a boil; add the peas and sprig of tarragon,reduce heat and cook for 5-7 minutes. Whisk together the corn starch and water; stir gently into the hot soup to thicken;cook for an additional 2-3 minutes.
Remove the tarragon sprig and stir in the cooked bacon. Reserve some bacon for garnishing the top before serving. Serve with crusty bread for dipping.
Garnish with a few tarragon leaves (optional)
Serves 6-8