Fry the bacon with the olive oil in the bottom of a big pot, (this makes a lot of soup!) until it's crispy, remove and save for later.
Add the garlic to the bacon fat and olive oil, add the butter too, simmer a minute of two. Add the flour, salt, pepper, coriander, and tarragon, cook for a couple of minutes.
Add the broth and potatoes and boil for 15 minutes or until the potatoes are tender. Add the half and half, corn, and cheese, boil for another 5 minutes. Chop the bacon and add the soup.
Cool, bag and freeze.
Originally Submitted
5/27/2010
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