Creamy Yukon Gold Potato Soup Recipe

Ingredients

• 6 slices, cut into 1.3 cm piecesbacon (optional, but recommended)
• 28 gunsalted butter
• 1 mediumyellow onion, diced
• 130 g (1 cup)carrots, chopped
• 100 g (1 cup)celery, chopped
• 4–6 clovesgarlic, minced
• 30 g (¼ cup)plain flour
• 907 g (2 lb)Yukon Gold potatoes, peeled and chopped into 1.3 cm pieces
• 950 ml (4 cups)reduced-sodium chicken stock
• 355 ml (12 oz)evaporated milk
• 1 teaspoonchicken bouillon powder, paste or 1 crushed stock cube
• 1 teaspoondried parsley
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• ¼ teaspoondried thyme
• ¼ teaspoon, plus more to tastedried oregano
• 85 g (3 oz), softenedcream cheese, added at the end
• from the recipecooked bacon pieces
• to tastecheese
• to tastegreen onions, sliced

Instructions

1. 1

   Cook the bacon

   Put the bacon pieces in a large Dutch oven over medium heat. Cook until crisp and the fat has rendered, then lift out the bacon with a slotted spoon and set it aside. Pour off all but 2 tablespoons of the bacon fat.

2. 2

   Soften the vegetables

   Melt the butter in the reserved 2 tablespoons of bacon fat over medium heat. If leaving out the bacon, use 2 extra tablespoons of butter or olive oil. Add the onion, carrots and celery, stirring often until the onion softens. Stir in the garlic and cook for 30 seconds. Sprinkle over the flour and cook for another 2 minutes, until the mixture thickens.

3. 3

   Add soup ingredients

   Stir in the potatoes, chicken stock, evaporated milk, bouillon and all the seasonings. Bring the soup to a gentle boil and cook uncovered for 20 minutes, until the potatoes are tender when pierced with a fork.

4. 4

   Blend until smooth

   In batches, transfer half the soup, including the vegetables and liquid, to a blender with the softened cream cheese. Fill the blender no more than one-third full. Leave the lid partly open so steam can escape, covering the opening with a paper towel or tea towel, and blend until smooth. Alternatively, use an immersion blender, though the texture may be less smooth.

5. 5

   Season and serve

   Stir the blended soup back into the pot. Taste and adjust with more salt, pepper, oregano or thyme if you like. For a thinner soup, stir in extra milk. Serve hot, topped with the cooked bacon, cheese and sliced green onions if desired.

What is Yukon Gold potato soup?

Potato soup is a familiar American comfort dish built around potatoes simmered in a savoury broth. Yukon Golds are a good fit here because their naturally creamy texture helps the soup feel substantial.

This version starts with bacon and softened vegetables, then blends part of the pot with cream cheese. Keeping some of the soup unblended gives it body while the purée makes the broth smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 7g protein, 25g carbs, 15g fat.

The potatoes and flour provide most of the carbohydrates, while bacon, butter and cream cheese contribute much of the fat. The bacon, stock, bouillon and dairy also supply protein. Serve a bowl with a side salad or vegetables to add freshness and balance the meal.

Build the flavour base

Bacon fat: cooking the bacon first leaves savoury drippings for the vegetables to cook in. Keep 2 tablespoons in the pot; if you skip the bacon, use the additional butter or olive oil specified in the method.

Vegetables: soften the onion, carrots and celery before adding the garlic. The flour cooks briefly with them to thicken the liquid once the stock and milk go in.

Choose potatoes that hold their own

Yukon Golds: peel and cut them into even pieces about 1.3 cm across so they cook at a similar rate. Their creamy interior suits a soup that is partly puréed.

Doneness: after 20 minutes of simmering, test a piece with a fork. It should be tender enough to blend easily, without leaving hard centres.

Blend carefully for a smooth finish

Blender batches: hot soup expands as it blends, so fill the jug no more than one-third full. Leave a gap for steam to escape and cover it with a tea towel, keeping your hands clear of the opening.

Cream cheese: blend it with the portion of soup taken from the pot, then stir the purée back in. An immersion blender is a convenient alternative, although it may leave a less silky texture.

Balance the seasoning and texture

Final seasoning: taste after blending, then adjust the salt, pepper, oregano or thyme a little at a time. The stock and bouillon both contribute savouriness, so taste before adding extra salt.

Consistency: the soup thickens as the potatoes and flour do their work. Stir in a little extra milk if you prefer it thinner, rather than changing the texture before the potatoes are cooked.

Make it a cosy meal

Toppings: scatter over the reserved bacon, cheese and sliced green onions just before serving. They add contrasting crispness, richness and freshness to the smooth soup.

On the side: serve it with crusty bread or a simple green salad. Bread is useful for scooping, while a lightly dressed salad offers a fresh contrast.

Recipe notes & tips

• Cut the potatoes into pieces of similar size so they become tender together.
• Cook the flour with the vegetables for the full 2 minutes to avoid a raw flour taste.
• Keep the blender batches small when processing hot soup.
• Taste the soup before adding more salt, since the stock and bouillon are already savoury.
• Add extra milk gradually if you want a looser consistency.

Variations

• Skip the bacon: use 2 extra tablespoons of butter or olive oil to cook the vegetables.
• Add more herbs: increase the oregano or thyme a little at a time after tasting.
• Make it chunkier: blend less of the soup, or use an immersion blender briefly.
• Change the topping: finish with extra cheese or green onions to taste.
• Thin the soup: stir in additional milk until it reaches your preferred consistency.

Common mistakes to avoid

• Too much bacon fat: leave only 2 tablespoons in the pot so the soup does not become greasy.
• Rushed flour cooking: cook it with the vegetables for 2 minutes to avoid a floury flavour.
• Undercooked potatoes: simmer until a fork pierces them easily before blending.
• Overfilled blender: process hot soup in batches with each batch filling no more than one-third of the jug.
• Adding salt too early: taste after blending and adjust gradually because the stock and bouillon are savoury.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently on the hob, stirring occasionally; add a splash of milk if it has thickened. Store toppings separately where possible and add them when serving.

Frequently asked questions