4.9 from 81 votes
Creamy Potato Soup
Creamy Potato Soup combines thick-cut bacon, yellow onion, garlic, Yukon Gold potatoes, and celery simmered in a chicken broth and milk base, thickened with a flour roux. The addition of sour cream and optional cheddar cheese enriches the soup, providing a smooth, velvety texture and comforting flavor. Aromatic tarragon and seasoning add herbal and savory notes. The result is a hearty, creamy soup with tender potato chunks offset by crisp bacon bits.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
servings
Calories:
695 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 695
% 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.