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
Scale
Savory Base
- 6 slices bacon, cut into 1/2-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
- 1/4 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
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 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
