This Yukon Gold potato soup is creamy and comforting, perfect for chilly days. With its buttery potatoes and warm spices, it really warms you up from the inside out!
Making this soup feels like a big hug in a bowl. I love to top it with crispy bacon bits or fresh herbs for a little extra flavor. It’s so easy, even on busy days!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, making them perfect for a smooth soup. If they’re not available, you can substitute with Russet potatoes, but the texture may change slightly.
Bacon: The bacon adds a delicious, smoky flavor. If you’re looking for a vegetarian option, you can use smoked paprika or plant-based bacon to still get that smoky essence.
Heavy Cream: This creates a rich, creamy soup. For a lighter option, use half-and-half or evaporated milk. You can also use coconut milk for a dairy-free alternative.
Cheddar Cheese: Sharp cheddar adds great flavor. If you’re not a fan, feel free to use a milder cheese like Monterey Jack or a vegan cheese for a dairy-free option.
Sour Cream: This adds tanginess. If you want a lighter version, plain yogurt works well too.
How Do You Get the Perfect Texture for Your Potato Soup?
The texture of your potato soup hinges on blending technique and potato choice. Start by ensuring your potatoes are evenly diced to cook uniformly. Once cooked, you can use an immersion blender for a creamy finish, but leave some chunks for texture.
- Blend only half if you want a chunky soup.
- For a super smooth soup, blend it all. Just be careful with hot liquids in blenders!
- Mix in the cream and cheese slowly over low heat after blending, to prevent curdling.
Following these steps will give your soup the perfect creamy consistency while keeping it hearty and comforting! Enjoy your cooking adventure!
Yukon Gold Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 4 strips bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream (plus more for garnish)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp fresh chives or green onions, chopped (for garnish)
- Optional: fresh parsley or other herbs, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time. You’ll spend about 10 minutes chopping and cooking the ingredients, then let it simmer for about 15-20 minutes until the potatoes are tender. Simple and quick!
Step-by-Step Instructions:
1. Cooking the Bacon:
In a large pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon strips and set them aside on a plate lined with paper towels to drain. Leave about 1 tablespoon of the bacon fat in the pot for flavor.
2. Sautéing Onions and Garlic:
Add the butter to the pot with the bacon fat and melt it over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes. Sprinkle in the minced garlic and cook for another minute until it gets fragrant—this is where the magic happens!
3. Making the Roux:
Stir in the flour and cook for 2 minutes, stirring constantly, to form a roux. This will help thicken your soup later on.
4. Adding Broth and Potatoes:
Gradually whisk in the chicken broth to prevent lumps. Once mixed, add in the diced Yukon Gold potatoes, along with salt, pepper, and paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.
5. Blending the Soup:
Using an immersion blender, puree the soup until smooth, but leaving some chunks if you prefer a bit of texture. If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender, blend it until smooth, then mix it back into the pot.
6. Adding Cream and Cheese:
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Heat gently, stirring until the cheese is melted and the soup is warmed through. Just make sure not to let it boil at this stage!
7. Final Touches:
Taste the soup and adjust any seasoning with more salt or pepper if needed. This is your chance to make it perfect!
8. Serving:
Serve the soup hot, garnished with the crumbled bacon, chopped chives, a dollop of sour cream, and some extra shredded cheddar cheese if you’d like. Enjoy every creamy, cheesy spoonful!
Now you’re all set to enjoy this delicious Yukon Gold potato soup, full of flavor and comforting goodness!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are preferred for their creamy texture, you can use Russet potatoes if that’s what you have on hand. Just note that the soup’s texture may be slightly different, as Russets break down more when cooked.
How Can I Make This Soup Vegan?
To make this soup vegan, substitute the chicken broth with vegetable broth, use coconut milk or a plant-based cream instead of heavy cream, and omit the bacon. You can add some smoked paprika for that smoky flavor and nutritional yeast for a cheesy taste!
Can I Freeze Leftover Soup?
Yes, you can freeze leftover Yukon Gold potato soup! Let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove over low heat, adding a splash of broth or cream if it’s too thick.
What Can I Serve With the Soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a side salad. For a heartier meal, try serving it with a protein like a piece of grilled chicken or crispy tofu alongside!