This Creamy Potato Soup is flavorful, thick, smooth, and ultra creamy. Make this soup on a cold day to warm up from the inside out. You might just even go back for a second bowl.
Course: Main Course
Keyword: Creamy Potato Soup
Author: Garnish and Glaze
1poundbacon, chopped (1/2 inch)
1cuponion, diced small
1cupcelery, diced small
3poundslarge russet potatoes, peeled and cut into 1/2 inch pieces (about 6)
1.5poundsmedium size red potatoes, with skin on, cut into 1/2 inch pieces (about 4)
8ouncescream cheese, softened
3green onions, chopped
1cupcheddar cheese, shredded
Cook bacon in a large stock pot over medium heat. Drain bacon onto a paper towel lined plate. Reserve 3 tablespoons fat in the pot.
Add onions and celery and cook 5 minutes until translucent. Stir in garlic and cook 1 more min. Add potatoes, chicken broth, and herbs. Simmer until fork tender, about 5-7 minutes.
Meanwhile, melt butter in another pan over medium heat. Whisk in the flour and cook 2 minutes. Meanwhile, make the roux. Melt the butter in another sauce pan and whisk in the butter. Cook for 2 minutes while constantly stirring. Whisk quickly as you slowly pour in the milk. Cook until thick and creamy. Stir in the cream cheese and sour cream until smooth.
Add creamy roux to the potato mixture along with half the bacon. Simmer for about 5 minutes. Discard bay leaves.