This Yukon Gold potato soup is warm, creamy, and simply delightful! With tender Yukon Gold potatoes, this soup is rich in flavor and super comforting.
Whenever I make it, I love adding a sprinkle of cheese on top. It melts and makes each bite even better—who can resist a cheesy bite? 🧀
This soup is perfect for chilly days. I just simmer the potatoes and blend them for that smooth texture—so easy and satisfying!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy, buttery, and perfect for soup. If you need a substitute, red potatoes or russets can work, though they may alter the texture slightly. Yukon Golds are my go-to for their rich flavor!
Bacon: While bacon adds great flavor, feel free to swap it for turkey bacon or omit it for a vegetarian option. You can also use smoked paprika to mimic some of that smoky flavor without meat.
Heavy Cream: Using heavy cream creates a rich, smooth soup, but if you’re looking for lighter options, half-and-half or even coconut milk can work well. I often use half-and-half for a good balance.
Chicken Broth: If you’re vegetarian or vegan, vegetable broth will provide a similar depth of flavor. Homemade broth is fantastic if you have time, but store-bought options are quite convenient!
How Do You Get the Best Flavor with Onions and Garlic?
Cooking the onions and garlic right is key to flavor! Sautéing them in the rendered bacon fat (or butter if you’re skipping the bacon) draws out their goodness. Here’s how to do it:
- Heat your pot over medium heat. Add the bacon fat or butter.
- Add the chopped onions and cook until they’re soft and translucent, about 3-5 minutes.
- Stir in the minced garlic and cook for another minute, just until fragrant. Be careful not to burn the garlic!
This method builds a great base for the soup, adding depth without overwhelming the dish.
Yukon Gold Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 pounds Yukon Gold potatoes, peeled and diced
- 4 slices bacon
- 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
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
For the Garnish:
- 1/2 cup shredded sharp cheddar cheese (optional)
- 1/2 cup sour cream or plain Greek yogurt
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This Yukon Gold Potato Soup takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight meal but delicious enough to impress your family or friends!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon in a large pot or Dutch oven over medium heat until it becomes crispy. Once done, remove the bacon slices and let them drain on paper towels. Crumble the bacon and set it aside. Make sure to leave about 1 tablespoon of bacon fat in the pot for flavor!
2. Sauté Onions and Garlic:
Next, add the butter to the pot with the bacon fat and melt it over medium heat. Once it’s melted, toss in the finely chopped onion and minced garlic. Sauté for about 3-5 minutes until they are soft and smell amazing!
3. Add Potatoes:
Stir in the diced Yukon Gold potatoes, making sure they’re well mixed with the onion and garlic. This will help all those flavors to meld together!
4. Pour in the Broth:
Next, pour the chicken broth into the pot and bring it all to a boil. Once boiling, reduce the heat and let it simmer gently for about 15-20 minutes, or until the potatoes are nice and tender.
5. Blend the Soup:
Once the potatoes are cooked, it’s time to puree the soup! Use an immersion blender to blend everything until it’s smooth and creamy. If you don’t have one, carefully transfer batches to a blender, blend, and then return the soup to the pot.
6. Add Cream and Season:
Stir in the heavy cream (or half-and-half) and, if you like, the smoked paprika for a little extra flavor. Gently heat the soup but avoid boiling it again. Finally, season with salt and freshly ground black pepper to taste.
7. Garnish and Serve:
Serve the soup hot in bowls, and top each one with crumbled bacon, a dollop of sour cream or Greek yogurt, some shredded cheddar cheese, and a sprinkle of fresh parsley or chives.
8. Enjoy!
This creamy Yukon Gold Potato Soup pairs wonderfully with crusty bread or your favorite side! Dive in and enjoy this comforting bowl of goodness!
Can I Use Other Types of Potatoes?
Yes, you can use other potatoes like red potatoes or russets, but Yukon Golds are preferred for their creamy texture and buttery flavor in soups.
Can I Make This Soup Vegan?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You can replace heavy cream with coconut milk or cashew cream for a creamy texture.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm on the stovetop over low heat, adding a splash of broth if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
