Creamy Potato Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 pound thick cut bacon (, diced)

1 medium yellow onion (, diced)

2 tablespoons butter

4 cloves minced garlic

1/3 cup all-purpose flour

4 cups low sodium chicken broth

2 cups milk

2 pounds yukon gold potatoes (, diced)

3 ribs celery (, diced)

1 cup sour cream

1 tablespoon fresh minced tarragon (, or 1 tsp dried)

1 teaspoon salt (, or to taste)

1/2 teaspoon white pepper

1/2 cup shredded cheddar cheese ((optional))

1 tablespoon minced chives ((optional))

Directions

Heat a large soup pot over medium heat. Add in diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove crispy bacon and transfer to a paper towel lined plate and set aside. Remove excess bacon grease from skillet, leaving just 1 tablespoon of grease in the pot.

Return pot to medium-high heat. Add in onion and saute 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted. Stir in flour and cook an additional 2-3 minutes.

Slowly pour in chicken broth and milk. Add in celery and potato and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.

Once potatoes are tender, stir in sour cream and tarragon. Season with salt and pepper to taste.

Serve hot topped with cooked bacon, chives, and an additional dollop of sour cream.