There’s something so comforting about a bowl of warm, velvety soup that feels like a hug from the inside. This Creamy Yukon Gold Potato Soup Recipe hits all the right notes with its rich texture and simple, fresh flavors. Trust me, it’s worth making on any day you want cozy deliciousness without fuss.

A creamy cheese soup with a thick, smooth light yellow base, dotted with small green onion slices and black pepper specks. The soup is layered with bright orange shredded cheese melting on top, and small reddish-brown crispy bacon bits scattered evenly across the surface. A ladle is lifting a scoop filled with the same creamy soup, bacon bits, cheese, and green onions. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Yukon Gold Potato Soup Recipe
Top Tip
How to Serve Creamy Yukon Gold Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Yukon Gold Potato Soup Recipe

Why You'll Love This Recipe

I’ve made countless potato soups over the years, but this recipe with Yukon Gold potatoes brings something extra buttery and smooth that I just adore. It’s flavorful, filling, and easier to make than you might think.

Perfect Creaminess: Yukon Golds naturally have a creamy texture that makes the soup silky without needing tons of cream or thickening agents.
Flavor-packed Base: Cooking bacon first and using aromatics like onion, celery, carrots, and garlic builds a deep, savory flavor without overpowering the potatoes.
Flexible & Customizable: You can easily add your favorite toppings or adjust seasonings to make it just right for your taste.
Make-Ahead Friendly: The flavors actually deepen after a day, making this a great soup to prep ahead and enjoy later.

A large white pot filled with thick, creamy yellow soup that has small dark specks mixed throughout; the soup is topped with bright orange shredded cheese, small red crispy bacon pieces, and chopped green onion slices scattered over the surface; a golden ladle rests inside the pot lifting a round portion of soup full of the toppings; the background is a white marbled texture with a blue and white striped cloth visible on the right side; photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup’s magic is in its simple, quality ingredients coming together. Each one plays a role to build layers of flavor and beautifully smooth texture — plus I’ll share a few little tips on picking or prepping them.

Flat lay of six slices of uncooked bacon cut into pieces, a small white ceramic bowl of unsalted butter chunks, one medium yellow onion whole and unpeeled, a small white ceramic bowl filled with chopped carrots, a small white ceramic bowl with chopped celery, four whole garlic cloves unpeeled, a small white ceramic bowl holding white all-purpose flour, a small white ceramic bowl of peeled and chopped Yukon gold potatoes, a small white ceramic bowl of chicken bouillon powder, a small white ceramic bowl containing dried parsley, a small white ceramic bowl with dried thyme, a small white ceramic bowl with dried oregano, a small white ceramic bowl of black pepper, a small white ceramic bowl of salt, a small white ceramic bowl of softened cream cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky richness and a bit of crispy texture; I recommend it but you can omit for a vegetarian version.
Unsalted Butter: Works with bacon fat or olive oil to sauté veggies and add velvety mouthfeel.
Yellow Onion: Gives sweetness and depth when softened.
Carrots & Celery: Classic mirepoix veggies that bring subtle earthiness and balance.
Garlic: A few cloves sautéed briefly add warmth without bitterness.
Flour: Used to thicken the base slightly once cooked with the softened veggies.
Yukon Gold Potatoes: The star ingredient — creamy texture and buttery flavor that hold up well in soup.
Chicken Broth: Adds savory background — reduced sodium lets you control saltiness.
Evaporated Milk: Provides creamy richness without heaviness of cream, making it lighter but still luscious.
Chicken Bouillon: Powers up the umami and overall seasoning.
Dried Herbs (Parsley, Thyme, Oregano): Bring gentle herbal notes that complement the potatoes and broth nicely.
Cream Cheese: Added at the end to up the creaminess and give a slight tang that brightens flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup is so versatile — I like keeping the base classic, but you can definitely play around with mix-ins or toppings depending on your mood or what’s in your fridge.

Vegetarian Variation: Skip the bacon and use vegetable broth plus olive oil instead of bacon grease. You’ll still get a rich soup by boosting garlic and herbs.
Spicy Kick: Stir in a pinch of cayenne or red pepper flakes when sautéing the veggies for some warmth.
Cheesy Upgrade: Add shredded sharp cheddar or gruyere on top with green onions for a comforting twist.
Extra Veggies: Mix in some steamed broccoli or kale right before serving for color and nutrients.

Step-by-Step: How I Make Creamy Yukon Gold Potato Soup Recipe

Step 1: Crisp the Bacon and Save the Fat

I start by cooking the bacon over medium heat in a large Dutch oven. You want it crispy but not burnt because those crispy bits become tasty toppings later. Once done, I scoop out the bacon and drain all but about 2 tablespoons of its flavorful grease. That fat is liquid gold—it infuses the soup with that wonderful depth of flavor.

Step 2: Sauté the Aromatics Soft and Sweet

Next, I melt butter right in the bacon fat. If you're skipping bacon, just use extra butter or olive oil here. Then in go the diced onions, carrots, and celery. I let them gently cook, stirring often, until the onions turn translucent and everything softens. This usually takes about 10 minutes. Adding garlic happens last—just 30 seconds of sauté to avoid burning but release that lovely aroma.

Step 3: Thicken the Base with Flour

Sprinkle flour over the softened vegetables and stir it through. Cooking this mixture for another two minutes removes the raw flour taste and creates a slightly thickened base that helps the soup feel luscious.

Step 4: Add Potatoes, Broth, and Seasonings

Now the Yukon Golds join the party along with the chicken broth, evaporated milk, and seasonings including chicken bouillon, dried parsley, thyme, oregano, salt, and pepper. Bring everything to a gentle boil uncovered, and simmer until the potatoes are fork tender—around 15-20 minutes.

Step 5: Blend to Creamy Perfection

This is where your soup really transforms. Using a regular blender, I blend half the soup along with softened cream cheese until silky smooth. Tip: don’t fill the blender more than a third full or the hot liquid can overflow. I usually leave the lid slightly ajar but cover the opening loosely with a towel to let steam escape safely. Then stir this blended batch back into the pot with the remaining soup.

Step 6: Taste and Adjust

After blending, I taste the soup and add extra salt, pepper, or herbs if it needs more punch. If you want it thinner, a splash of milk does the trick. Finally, sprinkle the reserved crispy bacon bits, shredded cheese, and sliced green onions on top when serving.

Top Tip

After making Creamy Yukon Gold Potato Soup Recipe a few times, I’ve picked up on little tricks that help it turn out just right every time. These are the kind of tips I wish I’d known at the start to save time and get perfect texture and flavor.

Don’t Overfill the Blender: Hot soup expands with steam while blending—blending in small batches and leaving the lid slightly open prevents explosive messes.
Use Yukon Gold Potatoes: Their natural creaminess means you don’t have to add heavy cream; other potato types can get grainy when blended.
Cook Bacon First: Beyond just a topping, rendering bacon fat to cook vegetables adds smoky depth you won’t want to skip.
Keep Soup Covered to Reheat: It helps maintain moisture and creaminess when you reheat leftovers without drying out.

How to Serve Creamy Yukon Gold Potato Soup Recipe

Yukon Gold potato soup - Serving Suggestion

Garnishes

I always top my soup bowls with some of the crispy reserved bacon pieces, a good handful of shredded sharp cheddar, and freshly sliced green onions. The contrast in texture and the fresh pop of onion really elevate the experience. Sometimes I add a dollop of sour cream or a sprinkle of smoked paprika for an extra twist.

Side Dishes

Pair your creamy potato soup with crusty artisan bread or soft dinner rolls for soaking up every last drop. A simple mixed green salad with a bright vinaigrette works beautifully too, balancing the richness of the soup. For heartier meals, roasted chicken or a grilled cheese sandwich make perfect companions.

Creative Ways to Present

For special occasions, I love serving this soup in individual mini bread bowls—hollowed out rolls turned into edible vessels. It’s both fun and impressive for guests. Another idea is layering the garnishes in a clear glass mug showing off the crispy bacon, cheese, and green onions on top before ladling in the soup.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then store it right in the Dutch oven covered tightly or transfer into an airtight container. It keeps beautifully refrigerated for up to 5 days. Keep in mind it thickens as it sits, but you can thin it with a splash of milk or broth when reheating.

Freezing

I’ve frozen this soup successfully by portioning it into freezer-safe containers. Be sure to leave some space at the top for expansion. When thawed and reheated, it may separate slightly, but a good stir and gentle warming bring it back to creamy goodness.

Reheating

Reheat slowly on the stove over medium-low heat, stirring frequently. Adding a splash of milk or broth helps keep it smooth and prevents sticking or scorching. Avoid boiling once reheated to preserve creaminess.

Frequently Asked Questions:

Can I make this Creamy Yukon Gold Potato Soup Recipe vegan?

To make this recipe vegan, omit the bacon, butter, and chicken broth. Substitute olive oil for cooking fat and use vegetable broth instead of chicken broth. Replace evaporated milk with coconut cream or your favorite plant-based milk, and swap cream cheese for a vegan version or cashew cream. The result will be delicious but expect a slightly different texture and flavor.

What’s the best way to peel and prep Yukon Gold potatoes for soup?

I prefer peeling Yukon Gold potatoes because their thin skin can be a bit waxy in the soup. Use a regular vegetable peeler for easy removal. Chop them into roughly half-inch cubes for even cooking. If prepping ahead, keep chopped potatoes submerged in water in the fridge to prevent browning.

Can I use an immersion blender instead of a regular blender?

Yes! An immersion blender is convenient and safer with hot liquids. However, in my experience, it doesn’t always produce the same ultra-smooth texture as blending in batches using a countertop blender. If you prefer a bit more texture or rustic feel, immersion blending works great.

How do I avoid a grainy texture in potato soup?

Using Yukon Gold potatoes helps because they are naturally creamy. Also, blending the soup thoroughly and adding cream cheese smooths the texture. Avoid overcooking potatoes as breaking down too much can cause graininess. Lastly, gently heat the soup after blending to keep its silky feel.

Final Thoughts

This Creamy Yukon Gold Potato Soup Recipe holds a special place in my kitchen rotation. Its cozy, nourishing flavors make cold days instantly better. I really encourage you to give it a try and make it your own with toppings or tweaks. It’s one of those recipes that always feels like a warm welcome in a bowl—like sharing a comforting meal with a good friend. Enjoy every creamy spoonful!