Potato Soup

1 lb thick bacon, cooked, drained and cut up
8-12 med-lg potatoes, peeled, boiled and cubed
8-10 stalks celery, sliced
2 cans chicken broth
2 c water
1 tsp dried tarragon
1 tsp dried cilantro
1 Tbsp instant chicken buillion granuels
2 lg onions, chopped
1 Tbsp olive oil
3 cloves garlic, minced
1/2 c flour
1 cube butter or marg
1 can fat-free evaporated milk
1 qt fat-free half & half
1 tsp lemon juice
rosemary (opt)
thyme (opt)

Combine celery, chick. broth, tarragon, cilantro and buillion in lg pan. Bring to boil and simmer until celery is cooked. Add bacon and set aside. In seperate pan, combine onions, olive oil and saute. Then add garlic and saute a little more. Add to previous mixture. In a lg sauce pan melt butter. Add flour, cook 1-2 min and add evap. milk and half & half. Stir until hot, but not boiling being careful not to scortch. Add celery/bacon mixture one cup at a time. Add potatoes and lemon juice. Heat mixture thoroughly, but not boiling. Divide soup in half (in 2 containers-one being the original pan). Puree 1/2 of the soup and return to pan with other half of soup. Season to taste and serve

Makes 6 servings