Description
A rich and creamy potato soup made with Yukon gold potatoes, sautéed vegetables, and a blend of evaporated milk and cream cheese for extra smoothness. Optional crispy bacon adds a smoky flavor, while herbs like thyme, oregano, and parsley make it comforting and flavorful. Perfect for chilly days and easily made ahead or stored for later enjoyment.
Ingredients
Scale
Meat
- 6 slices bacon, cut into 1/2-inch pieces (optional, recommended)
Base
- 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, 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)
Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano (plus more to taste)
Dairy
- 3 oz. cream cheese, softened
Toppings (Optional)
- Bacon pieces (from recipe)
- Cheese
- Sliced green onions
Instructions
- Cook bacon: Add bacon pieces to a large Dutch oven over medium heat and cook until crisp and fat is rendered. Remove bacon with slotted spoon and pour off all but 2 tablespoons of the grease.
- Sauté vegetables: Melt butter in the 2 tablespoons of bacon grease over medium heat. If skipping bacon, use 2 additional tablespoons of butter or 2 tablespoons olive oil. Add onions, carrots, and celery; cook while stirring often until onions soften. Add garlic and sauté for 30 seconds. Sprinkle flour over veggies and cook for 2 more minutes to thicken.
- Add potatoes and liquids: Stir in potatoes, chicken broth, evaporated milk, chicken bouillon, and all seasonings. Bring mixture to a gentle boil and cook uncovered for 20 minutes until potatoes are fork tender.
- Puree soup: In batches, carefully transfer half of the soup (vegetables and liquid) into a blender along with softened cream cheese. Do not fill blender more than one-third full to prevent overflow. Blend until smooth, allowing steam to escape by covering the lid with a towel. Alternatively, use an immersion blender, but soup may be less smooth.
- Combine and season: Return pureed soup to the pot and stir. Taste and adjust salt, pepper, oregano, and thyme as desired. If soup is too thick, thin with additional milk. Garnish with cheese, bacon pieces, and green onions before serving.
Notes
- Storage: Let soup cool to room temperature, then cover and refrigerate in an airtight container for up to 5 days. Soup thickens when chilled but thins out when reheated.
- Make ahead: Flavors improve the next day, making it ideal for prepping in advance. Chop potatoes ahead and keep submerged in water in the fridge to prevent browning.
- For vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use immersion blender carefully to avoid splatters and ensure smooth texture.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
