Creamy Potato Soup

4.93 from 27 votes

Creamy Potato Soup is thick and creamy and cheesy and oh, so amazingly delicious. We've got you covered with vegetarian and lighter soup variations to customize to your own needs.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Potato Soup

Servings: servings

Author: Rachel Farnsworth

Ingredients

1 pound thick cut bacon slices diced
1 medium yellow onion diced
2 tablespoons salted butter
4 teaspoons minced garlic about 4 cloves
1/3 cup all-purpose flour
4 cups chicken broth
2 cups milk whole, 2%, or 1%
2 pounds yukon gold potatoes diced
3 medium celery ribs sliced
1 cup sour cream
1 tablespoon minced fresh tarragon or 1 tsp dried
1 teaspoon salt to taste
1/2 teaspoon white pepper
1/2 cup shredded cheddar cheese (optional)
1 tablespoon minced chives (optional)

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.

Video

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Notes

Looking to make a lighter version of the soup? Simply omit the flour. You can thicken your soup by using an immersion blender or a regular blender (with a venting lid) to blend enough of your soup to thicken. Leave it as chunky as you like.

Nutrition