Creamy Potato Soup

Creamy Potato Soup

This easy recipe for creamy potato soup is made with bacon, potatoes, onions, celery, chicken broth, sour cream and tarragon. It’s creamy, comforting and full of flavor!

Creamy Potato Soup is the ultimate comfort food. This easy soup comes together quickly with simple ingredients like potatoes, onions, celery, chicken broth, heavy cream and tarragon. What takes this creamy soup to the next level is the addition of bacon, adding a smoky, savory flavor that pairs perfectly with the potatoes and vegetables.

To make this soup, start by cooking down diced bacon until crispy. Reserve some for later as a tasty topping. Sauté the aromatic veggies like onion, garlic and celery to develop flavor. Whisk in flour to thicken, then add chicken broth, milk, herbs and spices, potatoes and heavy cream. Simmer until the potatoes are fork tender before blending for a smooth and creamy texture. Garnish bowls of this creamy soup with crispy bacon bits, shredded cheese, green onions or fresh herbs.

Can I use regular bacon instead of thick cut? 

Yes, you can use regular sliced bacon instead of thick cut. Just keep an eye on the cooking time since thinner bacon tends to crisp up faster.

What can I substitute if I don’t have tarragon? 

If you don’t have fresh or dried tarragon, you can substitute other fresh herbs like thyme, oregano, basil or parsley. You can also use dried versions of these herbs if you don’t have them fresh.

Do I need to peel the potatoes? 

Yes, it’s best to peel the potatoes for this recipe. Potato skins can make the soup grainy and impact the texture. Peeling them first results in a smoother, creamier soup.

Can I prepare this soup in advance? 

Yes! The soup holds up very well when made 1-2 days in advance. Allow it to cool completely before refrigerating in an airtight container. When ready to serve, reheat over medium heat on the stovetop until hot, stirring occasionally. You can also freeze the soup for longer term storage.

Yield: 6 servings Prep Time: 10 minutes Cook Time: 30 minutes


  • 454 grams thick cut bacon, diced
  • 1 medium yellow onion, diced (about 113 grams)
  • 2 tablespoons butter (28 grams)
  • 4 cups low sodium chicken broth (960 ml)
  • 4 cloves garlic, minced
  • 1⁄3 cup all purpose flour (40 grams)
  • 907 grams yukon gold potatoes, peeled and diced
  • 3 ribs celery, diced (about 170 grams)
  • 227 grams sour cream
  • 480 ml 2% milk
  • 1 tablespoon fresh minced tarragon or 1 teaspoon dried
  • 1 teaspoon salt, more to taste
  • 1⁄2 teaspoon white pepper
  • 57 grams shredded cheddar cheese (optional)
  • 1 tablespoon minced chives (optional)


  1. Add the diced bacon to a large soup pot and cook over medium heat for 7-10 minutes, until crispy. Remove with a slotted spoon to a paper towel lined plate.
  2. Leave about 1 tablespoon of bacon grease in the pot. Add the diced onion and cook for 5-7 minutes until soft and translucent.
  3. Add butter and minced garlic and cook for 1 minute until fragrant.
  4. Whisk in flour and cook for 2-3 minutes to remove raw flour taste.
  5. Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps.
  6. Add celery, potatoes, tarragon, salt and pepper. Bring to a simmer.
  7. Reduce heat and simmer for 15 minutes or until potatoes are tender.
  8. Stir in sour cream until incorporated and heated through.
  9. Top servings with crispy bacon pieces, shredded cheddar, and minced chives.


  • For a smooth soup, use an immersion blender to puree.
  • For a chunkier soup, mash some of the potatoes before adding the sour cream.
  • You can skip the bacon for a vegetarian version.

Enjoy this comforting, creamy potato soup on a cold day! It’s simple to prepare and loaded with flavor.

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