Ingredients
6 cups potatoes, peeled and diced
1 1/2 cups chopped yellow onion
1 1/4 cups peeled and diced carrots
1 cup diced celery
1 teaspoon dried tarragon
14.5 ounces low-sodium chicken broth
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups 2% milk
1/2 cup sour cream
1 pinch salt
1 pinch pepper
Preparation
Combine potatoes, carrots, celery, onions and tarragon with chicken broth in a large pot and season with salt and pepper.
Cover pot and bring to a boil, then reduce heat to medium and continue to cook about 15 to 20 minutes longer until potatoes are very soft.
Meanwhile, in a medium saucepan melt butter, add flour and cook for 1 to 2 minutes while whisking. Stir in milk, then cook and stir until mixture begins to lightly bubble and thicken.
Once potatoes are soft, add thickened milk mixture to potato soup mixture and stir. Add sour cream and mix well. Stir in cheddar cheese and bacon or ham until mixed in.
Top as desired.
