This Yukon Gold Potato Soup is creamy and oh-so-comforting! Made with buttery Yukon Gold potatoes, it’s perfect for chilly days and makes your kitchen smell amazing.
I love adding a sprinkle of fresh herbs on top. It gives a nice touch and makes me feel like a pro chef, even if I’m just in my cozy pajamas! 😊
It’s super easy to whip up. Just cook the potatoes, blend, and enjoy! Perfect with some crusty bread for dipping—yum!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, perfect for soup! If you can’t find them, try using red potatoes or even russet potatoes. Just know that russets may make the soup a little starchier.
Bacon: Bacon adds a nice smoky flavor and crunch. If you’re looking for a vegetarian version, try using smoked paprika or liquid smoke to achieve a similar taste without the meat!
Cream: For a lighter soup, you can substitute half-and-half or even use milk. For a dairy-free version, try coconut milk or almond milk, but keep in mind the taste may slightly change.
Cheese: Sharp cheddar is great for garnish, but you can swap it with gouda or even a dairy-free cheese for a different flavor twist!
How Do I Achieve Creamy, Smooth Soup?
Blending the soup to a creamy consistency is key. If you’re using an immersion blender, simply blend until smooth right in the pot. If using a regular blender, be careful with hot liquid. Let it cool slightly before blending in batches.
- Fill the blender no more than halfway to avoid overflow.
- Leave the lid slightly ajar and cover with a cloth to allow steam to escape.
- Blend until smooth, then return it to the pot.
This technique ensures your soup will have that velvety texture without any chunks! Enjoy making your Yukon Gold Potato Soup!
Yukon Gold Potato Soup
Ingredients You’ll Need:
- 4 cups peeled and diced Yukon Gold potatoes (about 4 medium potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 3 tablespoons unsalted butter
- 3 slices bacon, cooked and crumbled (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/2 cup shredded sharp cheddar cheese (for garnish)
- 2 tablespoons chopped fresh chives (for garnish)
- Sour cream or crème fraîche for garnish (optional)
How Much Time Will You Need?
This delicious Yukon Gold Potato Soup takes about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes from start to finish. It’s a quick and satisfying dish to whip up, perfect for any day!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon slices over medium heat until crispy. This should take about 5-7 minutes. Once crispy, remove the bacon from the pot and place it on paper towels to drain. Leave about 1 tablespoon of the bacon fat in the pot for flavor.
2. Sauté the Vegetables:
Add the unsalted butter to the pot with the bacon fat and melt it over medium heat. Once melted, add the finely chopped onion and cook until it’s translucent, which should take about 5 minutes. Next, add the minced garlic and cook for another minute, stirring until fragrant.
3. Create the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes until you have a light golden roux. This will help thicken your soup later.
4. Add Broth and Potatoes:
Slowly pour in the chicken (or vegetable) broth while whisking to prevent lumps. Once it’s mixed well, add the diced Yukon Gold potatoes. Bring everything to a boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
5. Blend the Soup:
Using an immersion blender, blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
6. Add Cream and Bacon:
Stir in the heavy cream and the crumbled bacon. Season with salt and freshly ground black pepper to taste. Heat the soup through but try not to boil it again.
7. Serve and Garnish:
Ladle the hot soup into bowls. Garnish each bowl with a swirl of sour cream (if desired), a sprinkle of shredded cheddar cheese, chopped chives, and some extra crumbled bacon on top.
8. Enjoy!
Serve the soup hot with your favorite crusty bread or crackers on the side, and enjoy your creamy, comforting Yukon Gold Potato Soup!
Can I Use Other Types of Potatoes?
Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can substitute with red potatoes or russet potatoes. Just keep in mind that russets may make the soup slightly starchier.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace the chicken broth with vegetable broth and omit the bacon. You can add smoked paprika for a smoky flavor that mimics the taste of bacon.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
How Can I Thicken the Soup?
If you prefer a thicker soup, you can add additional flour or use a cornstarch slurry (mix equal parts cornstarch and cold water) and stir it into the soup while it simmers. Just be sure to let it cook for a few additional minutes to thicken up properly.
