This Yukon Gold Potato Soup is creamy, warm, and oh-so-comforting! Made with buttery Yukon Gold potatoes, it’s perfect for chilly days when you need a cozy meal.
I love adding some crispy bacon pieces on top for extra crunch! It’s a hit with family, and the leftovers (if there are any) taste even better the next day. Yum!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and flavorful, making them perfect for soup. If you can’t find them, you can substitute with Russet or red potatoes, though texture and taste may vary slightly.
Chicken Broth: I love using chicken broth for extra flavor, but vegetable broth works great too, especially if you’re looking for a vegetarian option. Homemade broth can also be a tasty substitute!
Heavy Cream: For a lighter version, consider using half-and-half or whole milk. Coconut milk can work for a dairy-free option, adding a nice subtle flavor.
Cheddar Cheese: I like sharp cheddar for its stronger flavor. If you want something milder, go for medium cheddar, or try Gouda or Monterey Jack for a twist!
How Do You Get The Soup Smooth and Creamy?
A big step in making this soup is blending it to achieve that smooth texture. Here’s how to do it perfectly:
- Once your potatoes are tender, remove the pot from heat.
- If you have an immersion blender, simply blend right in the pot until smooth.
- If using a regular blender, carefully transfer the soup in batches to avoid splatters. Blend until creamy, then return to the pot.
- Blending not only creates a velvety texture but also helps incorporate all the flavors beautifully!
Remember, blending can be hot work, so be cautious to avoid burns!
Enjoy crafting this comforting Yukon Gold Potato Soup!
Yukon Gold Potato Soup
Ingredients You’ll Need:
- 2 lbs Yukon Gold potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (sharp or mild)
- Salt and black pepper to taste
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh chives
- Sour cream for garnish
- Optional: 1/2 cup celery, finely chopped (for extra flavor)
- Optional: 1/2 cup carrots, diced (for extra flavor)
How Much Time Will You Need?
This comforting soup typically takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping ingredients and about 20 minutes cooking until everything is perfectly tender and creamy. It’s a quick and easy dish to brighten up any meal!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion, along with the optional celery and carrots if you’re using them. Sauté for about 5-7 minutes until the vegetables are translucent and softened. Then, add minced garlic and cook for another minute until it smells amazing!
2. Cook the Potatoes:
Add the diced Yukon Gold potatoes to the pot. Pour in the chicken or vegetable broth and bring the whole mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender enough to be pierced with a fork.
3. Blend Until Smooth:
Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just make sure to let it cool slightly before blending to avoid any splatters. Return the blended soup to the pot once you’re done.
4. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese. Keep the soup on low heat and stir until the cheese is completely melted and the soup is heated through, about 5 minutes. Taste the soup and season with salt and black pepper as needed.
5. Serve and Garnish:
Serve the warm soup in bowls. Top each serving with a dollop of sour cream, crumbled crispy bacon, additional cheddar cheese if you like, and a sprinkle of fresh chives for a nice touch.
6. Enjoy!
This soup pairs wonderfully with crusty bread or rolls on the side. Dig in and savor every creamy bite of your delicious Yukon Gold Potato Soup!
Can I Use Different Types of Potatoes?
Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Yukon Gold offers a creamier texture, but other potatoes will still work well.
How Do I Store Leftovers?
Store any leftover potato soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and refrigerate it. Just reheat it gently before serving and add a splash more cream if needed to restore the consistency.
What Can I Use Instead of Heavy Cream?
If you want a lighter version, try using half-and-half or whole milk. For a dairy-free option, coconut milk can add a delightful flavor while keeping the soup creamy.
