In large pot, cook bacon crisply, crumble and set aside.

Drain off all but 1/4 cup of the bacon grease.

In remaining grease, saute the celery and onion until onion turns clear, then add garlic and cook another minute.

Add cubed potatoes and toss to coat. Add broth. Make sure that broth completely covers potatoes, so you may need to add more than 4 cups.

Cover and simmer till potatoes are just tender, do not over cook.

In separate pan, melt butter. Whisk in flour, cook 1 to 2 minutes, then add heavy cream, tarragon, parsley and salt and pepper to taste.

Bring to boil, stir until thick - then add to soup.

Add crumbled bacon to pot just before serving, or sprinkle over each individual bowl.