Description
This creamy potato soup recipe is a comforting and hearty dish featuring tender Yukon gold potatoes, sautéed vegetables, and rich evaporated milk, blended to a smooth, velvety texture. Optional crispy bacon adds a smoky depth, while fresh herbs enhance the warming flavors, perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 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
Add-Ins
- 3 oz. cream cheese, softened
- Toppings: cooked bacon pieces, shredded cheese, sliced green onions
Instructions
- Cook bacon: Add bacon pieces to a large Dutch oven over medium heat. Cook until crisp and fat is rendered. Remove bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of the bacon grease.
- Sauté vegetables: Melt butter in the reserved bacon grease over medium heat. If omitting bacon, use 2 additional tablespoons butter or olive oil. Add diced onion, carrots, and celery. Cook, stirring often, until onions are softened, about 5-7 minutes. Add minced garlic and sauté for 30 seconds.
- Add flour and cook: Sprinkle flour over the vegetables and cook for 2 minutes, stirring continuously to form a thick roux.
- Add potatoes and liquids: Stir in chopped potatoes, chicken broth, evaporated milk, chicken bouillon, dried parsley, salt, pepper, thyme, and oregano. Bring to a gentle boil, then cook uncovered for 20 minutes until potatoes are fork tender.
- Blend soup: Working in batches, transfer half of the soup including vegetables and liquid to a blender along with the softened cream cheese. Blend until very smooth. To prevent overflow or pressure buildup, do not fill blender more than ⅓ full and leave the lid slightly open covered with a towel for steam to escape. Alternatively, use an immersion blender for a smoother texture but slightly less creamy.
- Combine and season: Return pureed soup to the pot and stir to combine fully. Taste and adjust seasoning with additional salt, pepper, oregano, or thyme as desired. For a thinner consistency, add a splash of milk.
- Serve and garnish: Ladle soup into bowls and top with reserved crispy bacon pieces, shredded cheese, and sliced green onions or other preferred toppings.
Notes
- Storage: Cool the soup to room temperature, then refrigerate in an airtight container or the Dutch oven covered for up to 5 days. The soup will thicken when chilled but thins upon reheating.
- Make ahead: This soup tastes even better the next day once flavors meld. You can prep chopped potatoes ahead of time by submerging them in water, covering, and refrigerating to prevent browning.
- For vegetarian option: Omit bacon and use vegetable broth instead of chicken broth and bouillon.
- Use an immersion blender for quicker blending but expect a slightly less creamy texture compared to using a countertop blender.
- Add toppings like shredded cheddar cheese, sour cream, or diced green onions for extra flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
