Cook the Turkey Bacon: In a large skillet over medium heat, cook the chopped turkey bacon until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the skillet.

Sauté Vegetables: In the same skillet with the bacon drippings, sauté the diced celery and chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Prepare Potatoes: In a large pot, combine the peeled and cubed potatoes with the sautéed vegetables. Pour in enough chicken stock to cover the potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, approximately 15 minutes.

Make the Roux: In the skillet used earlier, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture is lightly browned, about 1-2 minutes.

Thicken the Soup: Gradually whisk the roux into the potato mixture. Continue to cook, stirring frequently, until the soup has thickened.

Add Cream and Seasonings: Stir in the heavy cream, dried tarragon, and chopped fresh cilantro. Season with salt and freshly ground black pepper to taste.

Serve: Ladle the soup into bowls and garnish with the reserved crispy turkey bacon. Enjoy this hearty and comforting soup!