This Yukon Gold Potato Soup is creamy and comforting, perfect for cold days. It has soft, buttery potatoes that make each spoonful feel warm and cozy!
Honestly, there’s nothing like dipping crusty bread into this soup. It gets even better the next day, so leftovers are a real treat. Trust me, this will be a favorite!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, making them perfect for soup. If you can’t find them, try using Russet potatoes, but they may change the texture a bit.
Broth: You can use chicken or vegetable broth based on your preference. For a lighter version, try low-sodium broth. Homemade broth adds extra flavor if you have the time!
Bacon: While crispy bacon adds great flavor, you can replace it with turkey bacon or skip it altogether for a vegetarian version. Smoked paprika can also provide a smoky flavor without the meat.
Heavy Cream: For a lighter soup, substitute half-and-half or whole milk. You can also use coconut milk for a dairy-free option, but this will affect the flavor slightly.
Sour Cream: Greek yogurt can be an excellent substitute for sour cream if you’re looking to reduce calories. Adding it at the end can provide a tangy finish.
How Do You Make Sure Your Potatoes Are Smooth in the Soup?
Getting perfectly smooth potato soup can be tricky, but it’s all about blending! Here are some simple tips:
- Cook the potatoes until they’re fork-tender; this helps in blending.
- Use an immersion blender directly in the pot for easy blending. If using a regular blender, let the soup cool slightly first to avoid splattering.
- For an extra creamy texture, blend in stages, mixing in small batches if needed.
Mix until you reach your desired consistency. You can always leave some chunks if you prefer a little texture!
Yukon Gold Potato Soup
Ingredients You’ll Need:
- 2 lbs Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 strips bacon, chopped
- 1 cup heavy cream
- 1/2 cup sour cream (plus extra for serving)
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 2 tbsp chopped fresh chives
- Shredded cheddar cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes preparing the ingredients and then 20 minutes cooking and blending the soup. It’s a quick and satisfying dish that’s perfect for any day!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, place the chopped bacon over medium heat and cook until crispy. Once it’s done, use a slotted spoon to remove the bacon pieces and let them drain on a paper towel. Keep the delicious bacon drippings in the pot—this adds great flavor!
2. Sauté the Onion:
Add the butter to the pot with the bacon drippings and let it melt. Toss in the finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent—about 5 minutes. The smell will be lovely!
3. Add Garlic and Flour:
Next, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. To thicken your soup, sprinkle the flour over the onions and garlic mixture. Stir continuously for about 2 minutes to cook off the raw flour taste.
4. Incorporate the Broth:
Now, it’s time to add the broth! Slowly pour in the chicken or vegetable broth while whisking to keep it smooth and free of lumps. This creates a nice base for your soup.
5. Add the Potatoes:
Put the diced Yukon Gold potatoes into the pot, along with salt, pepper, and smoked paprika if you’re using it. Bring everything to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
6. 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 regular blender to puree it. Just be cautious of hot splashes!
7. Final Touches:
Stir in the heavy cream and sour cream into your blended soup, warm it gently without boiling, and taste to see if it needs more salt and pepper.
8. Serve:
Dish out the soup hot into bowls, topping each with the crispy bacon bits, a dollop of sour cream, a sprinkle of fresh chives, and some shredded cheddar cheese if you like. Enjoy your warm bowl of comfort!
This creamy Yukon Gold Potato Soup is an inviting dish that balances rich flavors with comforting textures. Perfect for a cozy meal at home! Enjoy!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold potatoes are perfect for their creamy texture, you can use Russet potatoes or even red potatoes. Just keep in mind that the texture may differ slightly.
How Can I Make This Soup Vegetarian or Vegan?
To make this soup vegetarian, use vegetable broth instead of chicken broth and skip the bacon, or replace it with a vegan bacon alternative. For a vegan version, substitute the heavy cream and sour cream with coconut milk or cashew cream, which can provide a rich flavor.
Can I Store Leftover Soup?
Yes! Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to maintain its creaminess.
How Can I Thicken the Soup Further?
If you want a thicker soup, you can blend more of the potatoes or add a bit more flour when making the roux. Cooking the soup for a little longer will also help concentrate the flavors and thicken it up.
