Description
This creamy potato soup recipe delivers a rich, velvety texture with tender Yukon gold potatoes, savory bacon, and a blend of aromatic vegetables and herbs. Perfect for a comforting meal, it features a smooth base made creamy with evaporated milk and cream cheese, cooked to perfection on the stovetop.
Ingredients
Scale
Main 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 and 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)
Final Addition
- 3 oz. cream cheese, softened
Toppings
- Bacon (reserved from recipe)
- Shredded cheese
- Sliced green onions
Instructions
- Cook bacon: Add the bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and the fat is rendered, stirring occasionally as they shrink. Remove bacon with a slotted spoon and pour off all but 2 tablespoons of the bacon grease.
- Sauté vegetables: Melt the butter in the 2 tablespoons of reserved bacon grease over medium heat. If omitting bacon, use 2 additional tablespoons of butter or olive oil instead. Add the diced onions, chopped carrots, and celery to the pot and cook, stirring often, until the onions are softened. Add minced garlic and sauté for 30 seconds. Sprinkle flour over the vegetables and cook for 2 additional minutes to form a thick roux.
- Add potatoes and liquids: Add the peeled and chopped Yukon gold potatoes, chicken broth, evaporated milk, chicken bouillon, and all dried seasonings (parsley, salt, pepper, thyme, oregano) to the pot. Bring the mixture to a gentle boil and cook uncovered for 20 minutes or until the potatoes are fork tender.
- Make it creamy: Working in batches, carefully remove half of the soup (including vegetables and liquid) and transfer it to a blender with the softened cream cheese. Fill the blender no more than one-third full to avoid overflow. Blend until smooth, allowing steam to escape by covering the blender opening with a loose kitchen towel. Alternatively, use an immersion blender for a less smooth texture. Return the pureed soup to the pot and stir to combine.
- Season and serve: Taste the soup and adjust seasoning with additional salt, pepper, oregano, and thyme if needed. If the soup is too thick, stir in milk to reach your desired consistency. Serve hot garnished with the reserved crispy bacon, shredded cheese, and sliced green onions.
Notes
- Storage: Let the potato soup cool to room temperature before covering and refrigerating in the Dutch oven or an airtight container for up to 5 days. The soup will thicken as it cools and thin again when reheated.
- Make ahead: The flavors improve when made a day ahead. Chopped potatoes can be submerged in water, covered, and refrigerated to prevent browning due to oxidation.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- To adjust thickness, add more broth or milk as needed while reheating.
- Using an immersion blender will result in a chunkier texture compared to fully blended soup.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
