In separate pan, melt butter. Whisk in flour. Cook stirring
constantly for 1-2 min. Whisk in heavy cream, tarragon and
cilantro. Bring cream mix to boil and cook until thickened,
stirring constantly. Stir potatoes and cream mix together. Add
bacon. Puree half the soup with immersion mixer or leave
chunky according to taste. Add in hot Italian sausage. Adjust
salt/pepper to taste.
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