Description
This creamy potato soup recipe delivers a rich and comforting bowl of savory goodness featuring tender Yukon gold potatoes, aromatic vegetables, and smooth cream cheese, with optional crispy bacon topping for extra flavor.
Ingredients
Scale
Base Ingredients
- 6 slices bacon, cut into 1/2-inch pieces (optional, recommended)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4-6 cloves garlic, minced
- 1/4 cup flour
- 2 pounds Yukon gold potatoes peeled, chopped (about ½ inch)
- 4 cups reduced sodium chicken broth
- 1 12 oz. can evaporated milk
- 1 teaspoon chicken bouillon (powder, base, or 1 crushed cube)
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano (plus more to taste)
Finishing Ingredients
- 3 oz. cream cheese, softened
- Toppings: bacon (in recipe), shredded cheese, sliced green onions, etc.
Instructions
- Cook bacon: Add bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and fat is rendered. Remove bacon with a slotted spoon and pour off all but 2 tablespoons of the grease in the pot.
- Sauté vegetables: Melt the butter in the reserved bacon grease over medium heat. If omitting bacon, use 2 additional tablespoons butter or olive oil instead. Add onions, carrots, and celery; cook stirring often until onions soften. Add garlic and sauté for 30 seconds. Sprinkle the flour over the vegetables and cook 2 more minutes to thicken.
- Add potatoes and liquids: Stir in potatoes, chicken broth, evaporated milk, chicken bouillon, and all dried seasonings. Bring to a gentle boil and cook uncovered for 20 minutes until potatoes are tender.
- Blend soup: Remove half the soup in batches to a blender with cream cheese. Blend until very smooth, allowing steam to escape safely. Alternatively, use an immersion blender for a slightly less smooth texture.
- Combine and season: Stir the pureed soup back into the pot with the remaining soup. Taste and adjust salt, pepper, oregano, and thyme as desired. Thin with milk if needed to reach preferred consistency.
- Serve and garnish: Ladle soup into bowls and garnish with reserved bacon, cheese, and green onions.
Notes
- Store the cooled soup covered in the refrigerator for up to 5 days; it will thicken but can be thinned when reheated.
- The soup tastes even better the next day making it great for make-ahead meals.
- To prep potatoes ahead, store peeled chopped potatoes submerged in water in the fridge to prevent browning.
- Use an immersion blender for easier blending but expect slightly less creamy texture.
- Optional bacon adds smoky, crispy texture and flavor but can be omitted for a vegetarian adaptation if vegetable broth is used.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
