Description
This creamy potato soup recipe combines crispy bacon, sautéed vegetables, tender Yukon gold potatoes, and a blend of savory seasonings to create a rich and comforting soup perfect for any chilly day. With a smooth texture achieved by blending part of the soup with cream cheese and evaporated milk, this hearty dish is ideal for serving 8 to 10 people.
Ingredients
Scale
Soup 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 into 1/2-inch pieces
- 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 black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 3 oz cream cheese, softened (add last)
Toppings
- Cooked bacon pieces from recipe
- Shredded cheese
- Sliced green onions
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.
- Sauté vegetables: Melt the butter in the reserved bacon grease over medium heat. If omitting bacon, use 2 additional tablespoons butter or olive oil. Add diced onions, carrots, and celery, cooking and stirring often until onions are softened. Add minced garlic and sauté for 30 seconds. Sprinkle flour over the vegetables and cook for an additional 2 minutes until it thickens.
- Add potatoes and liquids: Add the peeled, chopped potatoes, chicken broth, evaporated milk, chicken bouillon, dried parsley, salt, pepper, thyme, and oregano. Bring to a gentle boil and cook uncovered for 20 minutes until potatoes are fork tender.
- Blend soup: Working in batches, remove half of the soup (vegetables and liquid) to a blender with softened cream cheese. Do not fill the blender more than one-third full to avoid overflow. Blend until very smooth, carefully allowing steam to escape by leaving the blender cap open and covering with a towel. Alternatively, use an immersion blender carefully for a slightly less smooth texture.
- Combine and season: Stir the blended soup back into the pot. Taste and adjust seasoning with additional salt, pepper, oregano, or thyme as desired. If a thinner consistency is preferred, add milk gradually until desired thickness is achieved.
- Serve: Ladle soup into bowls and garnish with cooked bacon pieces, shredded cheese, and sliced green onions as desired.
Notes
- Storage: Cool soup to room temperature before covering and refrigerating in a sealed container for up to 5 days. The soup thickens when stored but thins upon reheating.
- Make ahead: Soup flavors improve after a day. Vegetables can be prepped ahead of time. Store chopped potatoes submerged in water and refrigerated to prevent browning.
- To omit bacon, increase butter or olive oil by 2 tablespoons to sauté vegetables.
- Use an immersion blender carefully if you prefer avoiding hot liquid splatters, but the soup may not be as smooth.
- If additional creaminess is desired, add more evaporated milk or regular milk to adjust consistency after blending.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
