Nothing beats cozying up with a big bowl of homemade soup, and this Creamy Yukon Gold Potato Soup Recipe is exactly that kind of comfort. It’s rich, velvety, and packed with layers of flavor that make every spoonful truly special.
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Why You'll Love This Recipe
I’ve made countless potato soups over the years, but this Creamy Yukon Gold Potato Soup Recipe always stands out because of its perfect balance between creamy texture and deliciously savory notes. Plus, it’s super easy to make even on a busy weeknight.
- Rich Creaminess: The addition of cream cheese and evaporated milk creates an irresistibly silky texture that feels indulgent but not heavy.
- Golden Yukon Gold Potatoes: These potatoes give the soup a naturally buttery flavor and smooth consistency without needing lots of extra fat.
- Flavorful Base: With bacon, garlic, and fresh veggies, each bite delivers a warm, satisfying depth of flavor that’s truly comforting.
- Easy Adaptability: Whether you want to keep it vegetarian or toss in your favorite toppings, you can tailor the soup to suit your taste.
Ingredients & Why They Work
The magic of this soup really starts with choosing the right ingredients. Using Yukon Gold potatoes is key since they hold their shape well while melting into just the right creamy texture. Pair that with flavorful aromatics and the richness of cream cheese, and you’ve got a winner on your hands.
- Bacon: Adds smokiness and depth, plus crispy bits on top for crunch. Absolutely worth the extra step if you eat pork.
- Unsalted Butter: Helps sauté veggies gently and builds richness without overpowering.
- Yellow Onion: Offers sweetness that balances the savory flavors beautifully.
- Carrots and Celery: Classic mirepoix veggies add subtle earthiness and texture.
- Garlic: You only need a little to bring warmth and aroma to the base.
- Flour: This is your thickener — cooking it a bit with the veggies gives the soup that perfect body.
- Yukon Gold Potatoes: A must-have for creamy texture and buttery flavor.
- Reduced Sodium Chicken Broth: Builds a flavorful liquid foundation while keeping saltiness in check.
- Evaporated Milk: Adds creaminess and richness without the heaviness of cream.
- Chicken Bouillon: A little umami boost for deeper flavor complexity.
- Dried Parsley, Thyme, Oregano, Salt & Pepper: These herbs add aromatic earthiness and balance the soup’s richness perfectly.
- Cream Cheese: The secret to that velvety finish — melts smoothly and enriches every bite.
Make It Your Way
This Creamy Yukon Gold Potato Soup Recipe is a great starting point, but I often switch things up depending on mood and what’s in the fridge. You can easily make it vegetarian by skipping the bacon and swapping chicken broth for vegetable broth.
- Variation: One time, I added roasted garlic instead of fresh for a deeper, mellow garlic flavor — it was heavenly and totally elevated the soup.
- Dairy-Free: Try coconut milk or cashew cream instead of evaporated milk and cream cheese for a dairy-free twist that’s still super creamy.
- Extra Herbs: Fresh thyme or chives sprinkled right before serving add a lovely freshness and punch to the earthy potatoes.
Step-by-Step: How I Make Creamy Yukon Gold Potato Soup Recipe
Step 1: Get that bacon crisp and ready
I always start by cooking the bacon in a large Dutch oven over medium heat until it’s nice and crisp. It’s important to pour off most of the rendered fat but leave about 2 tablespoons in the pot to sauté the veggies — that smoky bacon flavor really infuses the soup right from the start.
Step 2: Build your flavor with veggies
Next, melt the butter in the bacon grease, then toss in diced onion, carrots, and celery. Cook them low and slow, stirring often, until the onions turn translucent and sweet. Add the minced garlic at the end and sauté just 30 seconds — too long and it gets bitter!
Step 3: Thicken it up with flour
Sprinkle the flour over your softened veggies and stir really well. Cook it for 2 minutes to get rid of that raw flour taste and allow it to start thickening. This step is key for getting that rich, creamy texture without needing heavy cream.
Step 4: Add potatoes, broth, and seasonings
Throw in those beautiful Yukon Gold potatoes, pour in the chicken broth, add evaporated milk, toss in your chicken bouillon and herbs — parsley, thyme, oregano — plus salt and pepper. Bring everything to a gentle boil and let it simmer uncovered for about 15-20 minutes until the potatoes are fork tender. This is where the soup starts to really come together.
Step 5: Blend for creamy perfection
This part can feel a little intimidating, but trust me, it’s worth it. Working in batches, ladle half the soup into a blender, add softened cream cheese, and pulse until silky smooth. Keep your blender cap loose to let steam escape — I cover it with a kitchen towel to avoid splatters. Alternatively, an immersion blender works, but the texture isn’t quite as flawless.
Step 6: Final seasoning and serve
Stir the creamy blended soup back into the pot, give it a taste, and adjust your seasoning. Sometimes I add a touch more salt or herbs at this stage, or thin it with a splash of milk if it’s too thick. Serve hot with your favorite toppings and revel in the creamy, comforting goodness.
Top Tip
After making this soup several times, I’ve learned a few tricks that make all the difference in achieving that perfect creamy texture and deep flavor without any fuss.
- Blending Safety: Never fill the blender more than one-third full and always leave the lid slightly open or covered with a towel to let steam escape. I once had a hot soup explosion, and trust me, you don't want to repeat that mess!
- Potato Prep: If prepping potatoes ahead, keep them submerged in cold water to prevent browning — this keeps your soup looking fresh and bright.
- Season in Layers: Season little by little—after cooking the veggies, after simmering the potatoes, and after blending—for a perfectly balanced flavor.
- Use Good Broth: I always opt for reduced sodium chicken broth so I control salt levels and avoid an overly salty soup.
How to Serve Creamy Yukon Gold Potato Soup Recipe
Garnishes
In my kitchen, crispy bacon bits, shredded sharp cheddar, and a sprinkle of sliced green onions are my go-to garnishes. They add texture and bursts of flavor that brighten up every creamy spoonful. Sometimes I also add a dollop of sour cream or a little smoked paprika for a subtle kick.
Side Dishes
Pair this soup with a crusty baguette or warm garlic bread for dipping. I love serving it alongside a fresh green salad or roasted Brussels sprouts to balance the meal with some lightness and crunch.
Creative Ways to Present
For special occasions, I’ve served the soup in mini bread bowls—it’s adorable and adds a fun rustic touch. You could also pour it into small mason jars for an elegant, portable appetizer at parties.
Make Ahead and Storage
Storing Leftovers
I cool leftover soup to room temperature before covering and storing it in an airtight container or back in the Dutch oven with a lid. It keeps well in the fridge for up to 5 days. Just remember the soup tends to thicken in the fridge, but it loosens right back up when reheated.
Freezing
I’ve frozen this soup successfully by letting it cool completely, then transferring it to freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently. Cream cheese tends to separate a little after freezing, but a good stir usually brings it back together nicely.
Reheating
I warm leftovers slowly on the stove over medium-low heat, stirring frequently to prevent sticking. Adding a splash of milk during reheating helps return the soup to that perfect creamy consistency.
Frequently Asked Questions:
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. To keep the flavor rich, you might add a bit more herbs or a splash of olive oil.
I find using a sharp vegetable peeler works best. Yukon Gold potatoes have thinner skins than russets, so peeling is quick and easy. Just be gentle so you don't remove too much flesh.
You can, but Yukon Golds are ideal because they balance waxy and starchy qualities, resulting in creamy texture without falling apart. Russets may make the soup more fluffy but can break down too much.
If you want it thicker, let it simmer a little longer uncovered to reduce liquid or add more potatoes. For thinner soup, simply stir in a bit more milk or broth until you get your desired consistency.
Final Thoughts
This Creamy Yukon Gold Potato Soup Recipe holds a special place in my recipe rotation—it’s my go-to for chilly evenings, when I want something satisfying, easy, and warming. I love how each spoonful feels like a little hug, and I can’t recommend it enough. Give it a try, tweak it your way, and I’m pretty sure you’ll end up making it again and again!
Print
Creamy Yukon Gold Potato Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy potato soup made with Yukon gold potatoes, savory bacon, and a blend of vegetables, thickened with flour and cream cheese. This comforting soup is perfect for cozy meals and can be topped with cheese, green onions, and crispy bacon for added flavor and texture.
Ingredients
Savory Base
- 6 slices bacon, cut into ½-inch pieces (optional, recommended)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4-6 cloves garlic, minced
- ¼ cup flour
Soup
- 2 pounds Yukon gold potatoes peeled, chopped (about ½ inch)
- 4 cups reduced sodium chicken broth
- 1 12 oz. can evaporated milk
- 1 teaspoon chicken bouillon (powder, base, or 1 crushed cube)
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano (plus more to taste)
Finishing
- 3 oz. cream cheese, softened
- Toppings: cheese, sliced green onions, bacon (from recipe)
Instructions
- Cook bacon: Add bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and the fat is rendered, then remove bacon with a slotted spoon. Pour off all but 2 tablespoons of the grease.
- Sauté vegetables: Melt the butter in the 2 tablespoons of bacon grease over medium heat (if omitting bacon, use 2 additional tablespoons butter or olive oil). Add the diced onions, chopped carrots, and chopped celery and cook, stirring often, until onions are softened. Add the minced garlic and sauté for 30 seconds. Sprinkle the flour over the vegetables and cook for 2 more minutes, stirring to combine and thicken the mixture.
- Add potatoes and liquids: Add the peeled and chopped Yukon gold potatoes, reduced sodium chicken broth, evaporated milk, chicken bouillon, and all dried seasonings (parsley, salt, pepper, thyme, oregano) directly into the pot. Bring the mixture to a gentle boil and cook uncovered for 20 minutes until potatoes are fork tender.
- Blend soup: Working in batches, carefully remove half of the soup mixture to a blender along with the softened cream cheese. Fill the blender no more than one-third full to avoid overflow. Blend until very smooth, keeping the blender lid slightly open and covered with a towel to allow steam to escape. Alternatively, use an immersion blender, though the texture may be less smooth.
- Combine and season: Stir the pureed soup back into the pot. Taste and adjust seasoning with additional salt, pepper, oregano, or thyme as desired. If the soup is too thick, stir in milk to achieve preferred consistency.
- Serve: Ladle soup into bowls and garnish with shredded cheese, cooked bacon pieces, and sliced green onions as desired. Serve hot.
Notes
- Store leftover soup cooled in an airtight container in the refrigerator for up to 5 days. It will thicken when stored but thins out nicely upon reheating.
- Make the soup ahead of time; flavors develop and improve the next day.
- If prepping potatoes ahead of time, keep them submerged in water in the fridge to prevent browning due to oxidation.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use an immersion blender if preferred, but blending in batches yields a smoother texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
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