In a large Dutch oven, cook chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon, leaving some grease in the pot.

Sauté diced onion, celery, and carrots in the bacon grease for about 5 minutes until softened. Stir in garlic and cook for another minute.

Add cubed potatoes to the pot, gently mixing with vegetables and cook for 3-4 minutes.

Return bacon to the pot, pour in chicken broth to cover potatoes, bring to a boil, then lower heat and simmer for about 15-20 minutes.

In a separate saucepan, melt butter and whisk in flour. Cook until golden, then gradually add cream, whisking until thickened.

Combine cream mixture with the soup, adding tarragon and kale. Cook for an additional 5 minutes, then season.