There’s something incredibly comforting about a warm bowl of potato soup, especially when it’s as rich and velvety as this Creamy Yukon Gold Potato Soup Recipe. The subtle sweetness of Yukon Gold potatoes combined with savory herbs and just the right touch of cream cheese makes this soup truly unforgettable.

A creamy cheese soup with a thick, smooth light yellow base, dotted with small green onion slices and black pepper specks. The soup is layered with bright orange shredded cheese melting on top, and small reddish-brown crispy bacon bits scattered evenly across the surface. A ladle is lifting a scoop filled with the same creamy soup, bacon bits, cheese, and green onions. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Yukon Gold Potato Soup Recipe
Top Tip
How to Serve Creamy Yukon Gold Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Yukon Gold Potato Soup Recipe

Why You'll Love This Recipe

I have made many potato soups in my day, but this Creamy Yukon Gold Potato Soup Recipe stands out for its perfect balance of flavors and textures. It’s easy to make yet feels like a warm hug on a chilly day, and it’s always a hit whenever I serve it to friends and family.

Rich and Velvety: Thanks to the cream cheese and evaporated milk, the soup has that luxurious texture without needing heavy cream.
Flavor-Packed: The combination of fresh veggies, herbs, and bacon renders deep, savory notes that bring the soup to life.
Simple to Prepare: With straightforward steps and easy-to-find ingredients, this soup is a weeknight winner you can rely on.
Customizable Comfort: You can easily adjust the thickness, seasoning, or toppings to match your mood or pantry stash.

A large white pot filled with thick, creamy yellow soup that has small dark specks mixed throughout; the soup is topped with bright orange shredded cheese, small red crispy bacon pieces, and chopped green onion slices scattered over the surface; a golden ladle rests inside the pot lifting a round portion of soup full of the toppings; the background is a white marbled texture with a blue and white striped cloth visible on the right side; photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this soup comes from combining fresh, wholesome ingredients that complement each other perfectly. Yukon Gold potatoes provide a creamy base without turning mealy, while bacon and vegetables add layers of flavor and texture.

Flat lay of six slices of uncooked bacon cut into pieces, a small white ceramic bowl of unsalted butter chunks, one medium yellow onion whole and unpeeled, a small white ceramic bowl filled with chopped carrots, a small white ceramic bowl with chopped celery, four whole garlic cloves unpeeled, a small white ceramic bowl holding white all-purpose flour, a small white ceramic bowl of peeled and chopped Yukon gold potatoes, a small white ceramic bowl of chicken bouillon powder, a small white ceramic bowl containing dried parsley, a small white ceramic bowl with dried thyme, a small white ceramic bowl with dried oregano, a small white ceramic bowl of black pepper, a small white ceramic bowl of salt, a small white ceramic bowl of softened cream cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky, salty goodness – I always cook it crispy for the best texture; optional but highly recommended!
Unsalted Butter: Keeps the soup rich without overpowering the delicate flavors; I prefer unsalted so I can control the salt level precisely.
Yellow Onion: Offers a sweet, aromatic base that softens and mellows during cooking.
Carrots: Bring subtle sweetness and color to the soup, balancing savory notes.
Celery: Provides a hint of earthiness and slight crunch that plays well with creamy potatoes.
Garlic: A burst of warmth and depth; freshly minced is a must for that vibrant flavor.
Flour: Acts as a thickening agent so the soup isn’t watery but remains smooth and creamy.
Yukon Gold Potatoes: The star ingredient—these potatoes hold their shape beautifully and have buttery texture and taste.
Reduced Sodium Chicken Broth: A rich, savory liquid base that keeps the soup flavorful without being too salty.
Evaporated Milk: Intensifies creaminess without heaviness; if you prefer, you can sub with half-and-half, but evaporated milk is my secret weapon.
Chicken Bouillon: Enhances umami and brings everything together; don’t dissolve it separately—just toss it right in for ease.
Dried Parsley, Thyme, Oregano, Salt, and Pepper: Classic herb blend that adds complexity and brighten the palate.
Cream Cheese: Stirred in at the end for that silky, luscious finish—make sure it’s softened so it blends effortlessly.
Toppings: Bacon bits, shredded cheese, green onions—they elevate the soup and add fun textures.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Creamy Yukon Gold Potato Soup Recipe is—sometimes I lean into the classic with bacon and lots of cheese, other times I keep it vegetarian by skipping the bacon and adding chopped kale or spinach at the end for a green boost.

Variation: When I want an extra hit of flavor, I add a splash of white wine before the broth for a subtle tang. It turns out beautifully complex and elegant.
Dairy-Free Option: Swap the butter for olive oil, and replace the evaporated milk and cream cheese with coconut milk or a dairy-free cream cheese alternative—this keeps it creamy but dairy-free.
Seasonal Tweaks: Sometimes I toss in fresh corn kernels or diced roasted red peppers for a seasonal twist that surprises guests.

Step-by-Step: How I Make Creamy Yukon Gold Potato Soup Recipe

Step 1: Crisp and Cook the Bacon

Start by heating the bacon pieces in a large Dutch oven over medium heat. You’ll want them nice and crispy with the fat fully rendered—that fat is pure gold for flavor. Once the bacon is done, scoop it out with a slotted spoon and let it drain on a paper towel. Pour off all but 2 tablespoons of the bacon grease; this is where the soup base really begins.

Step 2: Sauté Vegetables in Buttery Bacon Fat

Melt the butter into that bacon grease (if you skipped bacon, just use butter or olive oil here). Add diced onions, carrots, and celery, cooking until the onions look translucent and everything is pleasantly softened—about 5-7 minutes. Toss in the garlic last and sauté just 30 seconds so it doesn’t burn but releases all its aroma. Sprinkle the flour over the veggies and stir for 2 minutes to cook out the raw flavor and thicken that mixture slightly.

Step 3: Add Potatoes, Broth, and Seasonings

Now add the peeled and chopped Yukon Gold potatoes, chicken broth, evaporated milk, and chicken bouillon right into the pot. Stir in the dried herbs, salt, and pepper. Bring this to a gentle boil, then reduce the heat so it simmers uncovered. Let it cook for 15-20 minutes or until your fork easily pierces the potatoes.

Step 4: Puree Half the Soup with Cream Cheese

This step is where the creaminess magic happens. Working in batches, carefully ladle about half of the soup into a blender with the softened cream cheese. Don’t fill the blender more than one-third full—that could cause an overflow when blending hot liquids. Blend until silky smooth. To avoid any explosive moments, leave the blender lid slightly off and cover the top with a towel to let steam escape safely. Alternatively, use an immersion blender, though I find the texture smoother with the regular blender.

Step 5: Combine and Final Seasoning

Pour the pureed mixture back into the pot and stir everything together. Taste, then adjust salt, pepper, oregano, or thyme to your liking. If you prefer a thinner soup, add a splash of milk until you reach your desired consistency. Finally, top it off with crispy bacon, shredded cheese, and sliced green onions for the best finish.

Top Tip

Over the years, I’ve learned a few tricks that really help this soup shine and save you from common pitfalls:

Potato Prep: If you need to prep potatoes ahead, submerge chopped potatoes in cold water in the fridge to keep them from browning—it’s a little trick I swear by.
Blend Safely: Never seal the blender tightly when pureeing hot soup—steam pressure builds quickly and could make a mess or worse.
Consistency Control: Always check the soup’s thickness after pureeing and adjust with milk if needed; this way it’s never too thick or too thin.
Season Gradually: Add salt and herbs in stages so you don’t over-season early on—you can always add more at the end!

How to Serve Creamy Yukon Gold Potato Soup Recipe

Yukon Gold Potato Soup - Serving Suggestion

Garnishes

I usually top my bowls with leftover crispy bacon, a generous handful of shredded sharp cheddar cheese, and sliced green onions. Sometimes, a dollop of sour cream or a sprinkle of crispy fried shallots adds a wonderful twist too. These garnishes add great texture and a burst of flavor with every spoonful.

Side Dishes

A crusty baguette or warm bread rolls are perfect companions—not to mention easy for dipping. I’ve also paired this soup with a fresh crisp salad on the side to balance the richness, especially when serving it for lunch or a light dinner.

Creative Ways to Present

For special occasions, I like to serve the soup in hollowed-out mini bread bowls—it feels extra cozy and festive. Another fun idea is layering the soup in small cups for a buffet-style setting where guests can just grab and go with their favorites toppings on the side.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let any leftovers cool to room temperature, then cover tightly and store in the refrigerator for up to five days. I like to keep mine in the original Dutch oven if possible for convenience, but airtight containers work just as well. The soup thickens in the fridge, but just reheat gently and stir in a little milk if you want to loosen it up.

Freezing

I’ve frozen this soup successfully by letting it cool completely, then portioning into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat slowly on the stovetop. Note that potatoes can sometimes change texture a bit after freezing, but the soup still tastes delicious and comforting.

Reheating

Reheat the soup gently over low-medium heat, stirring often to ensure it warms evenly and doesn’t stick to the bottom. Add a splash of milk if it seems a little thick or pasty. Avoid boiling once reheated to keep that creamy texture intact.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Just skip the bacon and use vegetable broth instead of chicken broth. You can also replace butter with olive oil to keep it completely vegetarian. The soup will still be creamy and flavorful thanks to the vegetables and cream cheese.

What’s the best way to avoid lumpy soup?

To prevent lumps, make sure to stir the flour into the vegetables well and cook it a couple of minutes before adding liquid. When pureeing, blend in batches to smooth out any chunks, and stir well before serving. Using an immersion blender can help too, but I find a high-speed blender makes it extra creamy.

Can I substitute other potatoes for Yukon Gold?

Yukon Gold potatoes are preferred because of their creamy texture and buttery flavor, but you can use Russets or red potatoes in a pinch. Just note that Russets can be more starchy and might make the soup thicker or grainier, so adjust liquids accordingly.

How do I adjust the soup if I want it thinner or thicker?

If you want a thinner soup, simply stir in a little milk, cream, or broth until you reach your desired consistency. For a thicker soup, you can simmer it longer uncovered to reduce liquid or add a little more flour at the sauté stage next time. Pureeing more of the soup also thickens the texture.

Final Thoughts

Making this Creamy Yukon Gold Potato Soup Recipe has become one of my go-to ways to warm hearts and tummies alike. I love how it feels indulgent without fuss and how you can make it your own with just a few simple swaps or add-ins. So grab a big pot, invite someone over, and whip up this delicious, comforting soup—you won’t regret it!