There’s something incredibly comforting about a warm bowl of potato soup, especially when it’s silky smooth and loaded with flavor. This Creamy Yukon Gold Potato Soup Recipe really hits the spot with its rich texture and that subtle buttery sweetness from the Yukon Gold potatoes—trust me, it’s a game changer.

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 honestly find myself making this soup again and again, especially when I want something hearty but not heavy. It’s one of those recipes that’s both approachable for beginners and satisfying enough for seasoned cooks looking for a cozy meal.

Perfect Creaminess: The combination of evaporated milk and cream cheese creates an irresistibly smooth texture that feels indulgent without being over-the-top.
Flavor Packed: Those sautéed onions, carrots, celery, and garlic build a deep base that makes every spoonful taste fresh and well-rounded.
Simple Ingredients: You probably already have everything you need in your pantry and fridge, and the prep is pretty straightforward.
Customizable Elegance: Whether you want to add crispy bacon or keep it vegetarian, you can tweak this recipe to match your vibe or dinner guests.

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

Every ingredient in this Creamy Yukon Gold Potato Soup Recipe brings something special to the table. Yukon Gold potatoes stand out because of their naturally buttery flavor and creamy flesh, perfect for soup. And the veggies create a classic mirepoix that adds sweetness and depth.

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 notes and crispy texture—totally optional but I highly recommend including it if you can.
Unsalted Butter: Works with the bacon fat (or alone) to perfectly sauté veggies without overpowering the flavors.
Yellow Onion: Provides a mild, sweet onion flavor that melts beautifully when cooked low and slow.
Carrots: Add subtle sweetness and vibrant color, balancing the savory broth.
Celery: Brings a slight earthiness and freshness to the soup base.
Garlic: Just enough to add warmth and an aromatic punch without overwhelming the palate.
Flour: Helps thicken the soup so it clings to every spoonful.
Yukon Gold Potatoes: Their creamy texture and thin skin make peeling and chunking easy, plus they hold their shape well during cooking.
Reduced Sodium Chicken Broth: Creates a rich, savory foundation—using low-sodium lets you control the salt level.
Evaporated Milk: Offers creaminess without heaviness, blending perfectly with the potatoes.
Chicken Bouillon: Boosts umami and meatiness, elevating the overall flavor.
Dried Parsley, Thyme, Oregano, Salt & Pepper: These herbs add fragrant layers and seasoning that wake up the soup.
Cream Cheese: The secret to extra velvety texture—softened beforehand for ease.

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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 adore about this Creamy Yukon Gold Potato Soup Recipe is how easy it is to shape it to your mood or dietary needs. You can keep it classic or get creative by swapping a few ingredients or adding extras that turn it into your signature bowl.

Variation: I sometimes stir in some sharp cheddar for a richer finish or swap the chicken broth for vegetable broth to make it vegetarian—both taste fantastic and are crowd-pleasers.

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

Step 1: Crisp Up the Bacon and Prep the Base

Start by cooking the bacon in your Dutch oven over medium heat until it's nice and crisp, and the fat is beautifully rendered. This not only gives you bacon bits for topping but also infuses the soup with smoky depth. Once crisp, transfer the bacon out and pour off all but 2 tablespoons of the grease. Don’t rush here—taking your time lets the bacon fat flavor the soup perfectly.

Step 2: Sauté the Vegetables Until Softened

Next, melt the butter in the bacon fat (or just use butter if skipping bacon) and add the diced onions, carrots, and celery. Stir often and cook until the onions turn translucent and the veggies start softening—about 8 minutes is perfect. Add garlic and sauté for 30 seconds until fragrant, then sprinkle in the flour. This little step thickens the soup, so be sure to cook the flour for at least 2 minutes to avoid a raw taste.

Step 3: Add Potatoes, Broth, and Seasonings

Now, toss the chopped Yukon Gold potatoes into the pot along with the chicken broth, evaporated milk, chicken bouillon, and the dried herbs plus salt and pepper. Bring everything to a gentle boil, then let it simmer uncovered for 15–20 minutes. You’ll know it’s ready when the potatoes are fork-tender and your kitchen smells fantastic.

Step 4: Blend for Creaminess and Finish the Flavor

This is my favorite part—making the soup ultra creamy. Working in batches, ladle about half the soup into a blender with the softened cream cheese. Be careful not to overfill your blender; I learned the hard way when soup splattered everywhere! Blend until silky smooth, then stir this back into the pot. Don’t skip tasting now—you can adjust salt, pepper, and herbs to make it just right. If it feels too thick, a splash of milk will loosen it up without losing that comforting body.

Top Tip

Over the years of making this soup, I've learned a few tricks that really take it to the next level. These little tweaks save time and make sure your results come out flawless every single time.

Don’t Overfill the Blender: When pureeing hot soup, only fill the blender a third full and leave the lid vented with a towel on top—this helps steam escape and avoids a messy explosion.
Submerge Potatoes in Water: If prepping ahead, peel and chop your potatoes, then keep them submerged in water in the fridge to prevent browning—it’s a simple trick that keeps them fresh.
Use Reduced Sodium Broth: This way, you have full control over the saltiness, especially since the bacon and bouillon add salt too.
Add Cream Cheese Last: For that signature velvety touch, be sure to add softened cream cheese during blending rather than cooking it directly; it blends smoother and avoids lumps.

How to Serve Creamy Yukon Gold Potato Soup Recipe

Yukon Gold Potato Soup - Serving Suggestion

Garnishes

I’m a huge fan of topping this soup with the crispy bacon pieces from the recipe plus shredded sharp cheddar and a handful of sliced green onions for a pop of freshness. Sometimes I like to melt a little butter on top too—it just adds that cozy, indulgent feel with every spoonful.

Side Dishes

Pair this soup with homemade crusty bread or warm, buttery dinner rolls to soak up every last bit. A simple side salad with a tangy vinaigrette balances the richness perfectly, making for a well-rounded meal.

Creative Ways to Present

For special occasions, I like to serve the soup in hollowed-out mini pumpkins or sourdough bread bowls—it’s impressive at dinner parties and fun for kids, too. A sprinkle of fresh chopped parsley or chives adds a pretty finishing touch.

Make Ahead and Storage

Storing Leftovers

After your meal, let the soup cool to room temperature before covering it tightly in your Dutch oven or transferring it to an airtight container. Refrigerate for up to five days. You’ll notice it thickens as it cools—that’s totally normal and easy to fix by stirring in a little milk when reheating.

Freezing

I’ve frozen this soup when life gets busy and it freezes beautifully. Just portion it into freezer-safe containers, leaving some room for expansion. Thaw overnight in the fridge before reheating for best results. The texture holds up well, although you may need to whisk it a bit when warming to reincorporate the creaminess.

Reheating

When bringing your leftover Creamy Yukon Gold Potato Soup back to life, I prefer reheating on the stovetop over low heat, stirring frequently. This keeps the soup from scorching and allows you to adjust thickness by adding a splash of milk or broth if it’s gotten too thick overnight.

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. You can add a dash of smoked paprika or liquid smoke to replicate that smoky flavor if you like.

Why use Yukon Gold potatoes and not russets?

Yukon Gold potatoes have a buttery flavor and creamy texture that work better for soups—they break down nicely without becoming too gluey, as russets sometimes do. Their thin skin also makes peeling quicker and easier.

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

Yes! An immersion blender is handy and cuts down on clean-up. However, for the silkiest texture, I still prefer using a countertop blender in batches, since immersion blenders sometimes leave a bit of chunkiness behind.

How can I thicken the soup if it’s too watery?

If your soup isn’t thick enough, you can simmer it a bit longer to reduce the liquid, or stir in a little extra flour or cornstarch slurry dissolved in water. Adding more cream cheese or potatoes can also help thicken it naturally.

Final Thoughts

This Creamy Yukon Gold Potato Soup Recipe has been a kitchen staple for me through chilly evenings and casual lunches alike. It’s comforting without being heavy, flavorful without being complicated, and best of all—it’s forgiving if you improvise or forget a little step. So, next time you want to treat yourself or your family to something soothing, give this recipe a whirl. I promise it’ll become one of your favorite go-to soups too!