There’s something incredibly comforting about a warm, velvety bowl of potato soup, and this Creamy Yukon Gold Potato Soup Recipe hits that cozy spot perfectly. Using Yukon Golds brings a naturally buttery flavor and creamy texture that makes every spoonful taste like a hug on a chilly day.

A creamy thick soup with a pale yellow color fills a white pot, showing pieces of crispy reddish-brown bacon and thin, bright green sliced scallions scattered on top. The soup has melted cheddar cheese strands mixing in, adding a soft orange tint. Black pepper specks are lightly sprinkled over, adding contrast. A copper ladle lifts a scoop of the soup, showing smooth texture mixed with the bacon, cheese, and scallions. The pot sits on a white marbled surface. 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’m obsessed with this soup because it feels fancy but is surprisingly easy to make. Plus, it’s packed with flavor from simple, wholesome ingredients that you might already have in your kitchen. It’s the kind of dish you’ll want to make again and again.

Rich Creaminess: Thanks to Yukon Gold potatoes and cream cheese, the soup is silky smooth without needing heavy cream.
Flavorful and Layered: Sautéed veggies and bacon render an amazing depth of flavor you just don’t get with quick soups.
Customizable: You can easily make it vegetarian, add different herbs, or top it with your favorite fixings.
Make-Ahead Friendly: Leftovers taste even better the next day, making it perfect for busy weeknights or meal prep.

A large white pot filled with thick, creamy yellow soup speckled with tiny bits of herbs and spices. On top, there are small pieces of crispy reddish-brown bacon and bright green chopped spring onions scattered across the surface. Golden-yellow shredded cheese is sprinkled unevenly on the soup, adding texture and color. A bronze spoon lifts some of the soup, showing chunks of potato and bacon inside the rich broth. The pot sits on a white marbled surface with a soft textured towel and a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a great example of simple ingredients coming together for big flavor. Each component plays its part in creating that ultra-creamy texture and warmth that just feels like comfort on a spoon.

Flat lay of a few crispy bacon slices cut into small pieces, a small handful of unsalted butter chunks, one medium yellow onion diced, a small pile of chopped bright orange carrots, a small heap of chopped light green celery, several peeled garlic cloves minced, a small mound of loose white flour, a cluster of peeled and chopped Yukon gold potatoes, a small white bowl filled with reduced sodium chicken broth, a small white bowl with thick evaporated milk, a small white bowl holding fine chicken bouillon powder, small piles of dried parsley, dried thyme, dried oregano, fine salt, and black pepper, a small piece of softened cream cheese, all arranged symmetrically on a simple white ceramic surface and no duplicates, 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, savory flavor and fat that builds a rich base; you can omit it but the rendered fat enhances the soup.
Unsalted Butter: Combines with bacon grease or oil to sauté veggies richly without overpowering the other flavors.
Yellow Onion: Sweetens and deepens the soup’s background taste when sautéed gently.
Carrots & Celery: Classic mirepoix veggies that add subtle sweetness and earthiness for balanced flavor.
Garlic: Just the right amount to brighten up the base without taking over.
Flour: Helps thicken the soup naturally, giving it that luscious, hearty texture.
Yukon Gold Potatoes: The star—creamy, buttery potatoes that break down nicely but don’t fall apart.
Reduced Sodium Chicken Broth: Keeps the soup flavorful without becoming too salty; you can substitute with veggie broth.
Evaporated Milk: Adds creaminess and body in a way that’s lighter than heavy cream but just as rich.
Chicken Bouillon: Boosts umami depth, just a pinch goes a long way.
Dried Herbs & Spices: Parsley, thyme, oregano, salt, and pepper give an herby, aromatic finish that lifts the whole flavor profile.
Cream Cheese: The secret weapon for ultimate creaminess and a slight tang that makes the soup irresistibly smooth.

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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

One of the things I love most about this Creamy Yukon Gold Potato Soup Recipe is how easy it is to tweak it to your taste. I’ve played around with adding different toppings or swapping out herbs depending on what’s in my fridge that week.

Vegetarian Variation: Skip the bacon and use vegetable broth instead of chicken broth. Add a little smoked paprika or liquid smoke to mimic that smoky depth.
Extra Veggies: I sometimes toss in corn or peas near the end for a little pop of sweetness and texture.
Herb Swaps: Fresh thyme or chives work wonderfully if you have them on hand instead of dried herbs.
Thicker or Thinner: Adjust consistency by adding more evaporated milk or broth depending on your soup mood.

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

Step 1: Crisp the Bacon

I start by cooking the bacon pieces in a large Dutch oven over medium heat until they’re perfectly crispy and the fat has rendered out. This step fills the kitchen with the most inviting aroma and adds a fantastic flavor base. Once done, I scoop out the bacon and drain all but 2 tablespoons of that bacon fat to use for sautéing veggies.

Step 2: Sauté the Veggies

Next, I melt the butter with the reserved bacon fat (or just butter or olive oil if you skipped bacon). Toss in diced onions, carrots, and celery. I cook these until the onions are translucent and soft, stirring often so nothing sticks. Then, in goes the garlic for just 30 seconds to keep it fresh and fragrant. Finally, sprinkle the flour over everything and cook for two more minutes – this step thickens the soup nicely.

Step 3: Add Potatoes, Broth, and Seasonings

Time to bring in the stars: peeled and chopped Yukon Gold potatoes, chicken broth, evaporated milk, and seasonings including chicken bouillon, parsley, salt, pepper, thyme, and oregano. I give everything a good stir and let it simmer uncovered for about 15-20 minutes until the potatoes are fork-tender. The kitchen smells amazing at this point—I mean, it’s soup therapy!

Step 4: Puree the Soup

This step makes the soup ultra creamy. I carefully transfer half the soup at a time into my blender with softened cream cheese. Be sure not to overfill—only fill about a third to avoid splatter or leaking, and leave the lid a bit loose, covered with a towel to let steam escape safely. Then, blend until smooth. You can use an immersion blender too, but I find the blender gets it smoother. Pour the blended soup back into the pot and combine.

Step 5: Season and Serve

Finally, I taste and adjust seasonings—sometimes adding a touch more salt, pepper, or herbs depending on what it needs. If it feels too thick, I thin it with a splash of milk. Serve garnished with reserved bacon, shredded cheese, and green onions for that perfect finish.

Top Tip

From countless batches of this soup, I’ve learned several handy tips that make the process smoother and elevate the flavor. Trust me, these little details really add up.

Render Bacon Fat Slowly: Cooking bacon gently ensures you get great flavor without burning the fat, which can make the soup bitter.
Don’t Overblend: Blend until smooth but not too long—overheating the cream cheese can cause texture issues or explosions if blending hot.
Use Fresh Herbs If Possible: Fresh parsley or thyme added right at the end gives a bright contrast to the creamy base.
Potato Prep Tip: If prepping potatoes ahead, keep them submerged in water in the fridge to prevent browning and save prep time on cooking day.

How to Serve Creamy Yukon Gold Potato Soup Recipe

Yukon Gold Potato Soup - Serving Suggestion

Garnishes

I’m all about topping this soup with the crispy bacon bits I saved, a generous sprinkle of sharp cheddar or Gouda, and lots of thinly sliced green onions for a fresh pop. Sometimes, I throw on a dollop of sour cream or chopped chives for extra creaminess and zing.

Side Dishes

This soup pairs beautifully with crusty bread or warm garlic knots—perfect for dunking. I also like a simple green salad with a bright vinaigrette to balance the richness of the soup.

Creative Ways to Present

For special occasions, I like to serve the soup in hollowed-out mini bread bowls—super charming and rustic! Alternatively, layering it in clear bowls with vibrant garnishes makes for a colorful presentation at potlucks or dinner parties.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, I store the soup covered in the original pot or transfer it to airtight containers. It keeps well in the fridge for up to 5 days. Just know it thickens as it sits, but that’s easy to fix with a splash of milk or broth when reheating.

Freezing

I’ve frozen this soup a few times, and though the texture changes slightly (sometimes a bit grainy), a good stir while reheating helps it come back together. Freeze in portioned containers for easy thaw-and-go meals.

Reheating

I reheat gently on the stove over low heat, stirring frequently to prevent sticking and adding a splash of milk or broth to restore creaminess. Avoid boiling as it can separate the dairy and change the texture.

Frequently Asked Questions:

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

Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, try adding smoked paprika or a dash of liquid smoke.

What’s the best way to prevent the soup from getting grainy after freezing?

To minimize graininess, thaw the soup slowly in the fridge overnight. Reheat gently on the stove with some added milk or broth while stirring often. Avoid boiling to maintain smooth texture.

Can I prepare ingredients ahead of time?

Yes! You can chop vegetables and potatoes a day ahead. Just keep potatoes submerged in water in the fridge to prevent browning. This makes your cooking day quicker and less stressful.

Why use evaporated milk instead of regular milk or cream?

Evaporated milk adds great creaminess and slightly caramelized notes without the heaviness of cream. It’s a lighter option that still delivers a rich texture perfect for this soup.

Final Thoughts

This Creamy Yukon Gold Potato Soup Recipe is one of those timeless dishes that feels like a warm embrace on any day. I love how it’s both simple and sophisticated, comforting and customizable. I genuinely recommend giving it a try—you might find that it becomes your go-to soup for cozy nights, family dinners, or whenever you need a little tasty comfort in a bowl.