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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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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
- Diet: Low Salt
Description
This creamy potato soup recipe combines tender Yukon gold potatoes, savory bacon, and a blend of aromatic vegetables simmered in a rich broth with evaporated milk and cream cheese for a smooth, comforting bowl of goodness. Perfect for chilly days, this soup is easy to make and can be garnished with cheese, green onions, or additional bacon for extra flavor.
Ingredients
Soup 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
- 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
Add Last
- 3 oz. cream cheese, softened
Toppings (Optional)
- Bacon pieces (from recipe)
- Cheese
- Sliced green onions
Instructions
- Cook bacon: Add bacon pieces to a large Dutch oven and heat over medium heat until crisp and the fat is rendered. Remove bacon with a slotted spoon and pour off all but 2 tablespoons of the grease.
- Sauté vegetables: Melt the butter in the bacon grease over medium heat. If omitting bacon, substitute with 2 additional tablespoons butter or olive oil. Add onions, carrots, and celery and cook, stirring often, until onions are softened. Add minced garlic and sauté for 30 seconds. Sprinkle flour over vegetables and cook for 2 additional minutes until thickened.
- Add potatoes and liquids: Add chopped potatoes, chicken broth, evaporated milk, chicken bouillon, and all dried seasonings to the pot. Bring to a gentle boil and cook uncovered for 20 minutes until potatoes are fork tender.
- Make it creamy: Working in batches, transfer half of the soup (vegetables and liquid) to a blender with the softened cream cheese. Blend until very smooth, taking care to let steam escape to prevent overflow or explosion. Alternatively, use an immersion blender, though soup won’t be as smooth.
- Season and serve: Stir the pureed soup back into the pot. Taste and adjust seasoning with more salt, pepper, oregano, or thyme as desired. If needed, thin the soup with additional milk to your preferred consistency. Garnish bowls with reserved bacon, cheese, and sliced green onions.
Notes
- Storage: Cool soup to room temperature, then store covered in the Dutch oven or transfer to an airtight container in the refrigerator for up to 5 days. The soup will thicken when stored but thins upon reheating.
- Make ahead: Soup flavors improve after resting overnight. Prepare individual components ahead, and if chopping potatoes early, submerge them in water, cover, and refrigerate to prevent browning.
- If omitting bacon, increase butter or use olive oil to maintain richness.
- Use Yukon gold potatoes for best texture and smoothness.
- If you prefer a thicker soup, reduce the amount of broth slightly or cook longer to evaporate excess liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg

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