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

Scale

Soup 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
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

Add Last

3 oz. cream cheese, softened

Toppings (Optional)

Bacon pieces (from recipe)
Cheese
Sliced green onions

Cook Mode Prevent your screen from going dark

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