Creamy Potato Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats, while margarine is often cheaper.

Add 1 pound of diced bacon to a cold soup pot and heat over medium heat until crispy, about 7-10 minutes.

Remove the crispy bacon with a slotted spoon and set aside on a paper towel lined plate. Leave about 1 tablespoon of bacon grease in the pot.

Add 1 diced onion to the pot and cook until soft and translucent, about 5-7 minutes.

Add 2 tablespoons of butter and 4 cloves of minced garlic, cooking until the butter melts, about 1 minute.

Stir in 1/3 cup of all purpose flour and cook for 2-3 minutes to remove the raw flour taste.

Slowly pour in 4 cups of chicken broth and 2 cups of 2% milk.

Add 3 ribs of diced celery and 2 pounds of diced Yukon Gold potatoes, peeled.

Bring the soup to a simmer, then reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.

Decide whether to puree the soup completely, partially, or leave the potatoes whole.

Add 1 cup of sour cream, season with 1 teaspoon of salt and 1/2 teaspoon of white pepper, and stir in 1 tablespoon of fresh tarragon or 1 teaspoon of dried tarragon.

Serve the soup hot, topped with the reserved bacon, a dollop of sour cream, and sliced chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens