Creamy Potato Soup
User Reviews
4.9
Creamy Potato Soup
Description
This Creamy Potato Soup starts with rendering diced thick-cut bacon to provide smoky, savory flavor and bacon fat for cooking the onions. Yellow onions are sautéed until soft, then garlic is added before stirring in flour to form a roux that thickens the broth. A combination of chicken broth and milk creates a creamy yet light base. Yukon Gold potatoes and sliced celery are simmered until tender, allowing their flavors and textures to develop.
Sour cream folded in after cooking lends tanginess and smoothness, balancing richness from bacon and butter. Tarragon provides delicate herbal complexity, with salt and white pepper fine-tuning the seasoning. Optional shredded cheddar cheese and minced chives can be added for extra flavor and garnish, contributing melted cheesiness and fresh herbal notes, respectively.
The soup features tender, creamy potatoes and celery softened but not mushy, contrasted with the crispness of bacon pieces. Its comforting texture and balanced flavors make it suitable for a warming meal with bread or simple sides.
For lighter versions, omitting flour and using blending techniques can adjust thickness while maintaining body. The soup can be blended partially or fully for desired consistency without losing the chunky character. Attention to seasoning ensures the sour cream and herbs shine.
Ingredients
- 1 pound Bacon diced, thick cut slices
- 1 medium yellow onion diced
- 2 tablespoons butter salted
- 4 teaspoons garlic about 4 cloves, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk whole, 2%, or 1%
- 2 pounds potato diced, Yukon gold variety
- 3 medium celery sliced, ribs
- 1 cup sour cream
- 1 tablespoon tarragon or 1 tsp dried, minced, fresh
- 1 teaspoon salt to taste
- 1/2 teaspoon white pepper
- 1/2 cup cheddar cheese optional, shredded
- 1 tablespoon chive optional, minced
Instructions
- Heat a 5 to 6-quart pot or dutch oven over medium heat. Dice 1 pound thick cut bacon slices and add to the pot. Cook, stirring occasionally, until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside. Remove excess bacon grease, leaving 1 tablespoon in the pot.
- Return the pot to medium-high heat. Add 1 medium yellow onion (diced) and sauté for 7 minutes, until soft and translucent.
- Add 2 tablespoons salted butter and 4 teaspoons minced garlic. Stir until the butter is melted. Stir in 1/3 cup all-purpose flour and cook for 2 to 3 minutes, stirring constantly.
- Slowly pour in 4 cups chicken broth and 2 cups milk, stirring constantly to prevent lumps.
- Add 2 pounds yukon gold potatoes (diced) and 3 medium celery ribs (sliced). Bring to a simmer, then reduce the heat to medium-low. Continue simmering for 15 minutes, or until the potatoes are soft and tender.
- Once the potatoes are tender, stir in 1 cup sour cream and 1 tablespoon minced fresh tarragon. Taste and season with 1 teaspoon salt and 1/2 teaspoon white pepper, adjusting to taste.
- Serve hot, topped with crispy bacon, 1/2 cup shredded cheddar cheese, 1 tablespoon minced chives, and an additional dollop of sour cream, if desired.
Notes
- For a lighter soup, omit the flour and thicken by partially pureeing the soup with an immersion or regular blender.
- Adjust the amount of sour cream for creaminess and tang to your preference after cooking.
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during simmering.
- Adding cheddar cheese and chives as toppings is optional but recommended for flavor enhancement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 695kcal | 35% |
| Carbohydrates | 43g | 14% |
| Protein | 23g | 46% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 98mg | 33% |
| Sodium | 1120mg | 47% |
| Potassium | 1222mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 259mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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