There’s something irresistibly cozy about a bowl of potato soup that just hits the spot. I’m excited to share my Creamy Yukon Gold Potato Soup Recipe—it’s velvety, filled with tender potatoes, and packed with flavor. It’s the kind of soup you’ll want to make when you need warmth and comfort in a bowl.

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

This soup has quickly become one of my go-to dishes, especially on chilly days. The way the Yukon Gold potatoes melt into a creamy, flavorful base—and that little hit of sour cream cheese at the end—makes it so special. It’s hearty, simple to make, and endlessly comforting.

Rich Creaminess: The softened cream cheese blended in makes it luxuriously smooth without needing heavy cream.
Flavor Depth: The medley of herbs like thyme and oregano with garlic and bacon brings layers of savory goodness.
Simple Ingredients: No fancy stuff here—just pantry staples and fresh vegetables coming together beautifully.
Customizable: Whether you want it vegetarian or loaded with toppings, you can easily make it your own.

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 soup is all about balancing creamy textures with fresh, savory flavors. Each ingredient has a role that contributes to that perfect bowl of warmth you’ll want to return to again and again. Here’s what I use and why:

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, salty crunch; if you skip it, increase butter or oil for richness.
Unsalted Butter: Gives a silky base for sautéing veggies and adds buttery flavor.
Yellow Onion: Sweet and aromatic, it builds foundational flavor.
Carrots: For natural sweetness and color that brightens the soup.
Celery: Adds a subtle earthy note and crunch before cooking down.
Garlic: For that warm, savory punch you didn’t know you needed.
Flour: Helps thicken the soup for a luscious texture.
Yukon Gold Potatoes: Perfectly creamy when cooked, they’re the soul of this soup.
Chicken Broth (Reduced Sodium): Provides savory depth without overpowering, plus salt control.
Evaporated Milk: Brings creamy richness without heaviness like cream.
Chicken Bouillon: Boosts meaty flavor; you can adjust or skip for vegetarian option.
Dried Parsley, Thyme & Oregano: These herbs add layers of warmth and fragrance.
Salt & Pepper: To taste, essential for seasoning everything just right.
Cream Cheese: Softened and blended in last, it makes the soup wonderfully velvety.

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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

I love playing around with this Creamy Yukon Gold Potato Soup Recipe because it’s such a versatile base. Depending on the mood or what I have on hand, I tweak things to make it uniquely mine—or perfect for whoever I’m cooking for.

Vegetarian Variation: Leave out the bacon and chicken bouillon, use vegetable broth and a bit more herbs for a fresh, hearty meatless soup—I tested this and was amazed how flavorful it still is!
Cheesy Upgrade: Stir in shredded sharp cheddar or sprinkle it on top with bacon for a classic finish.
Spicy Kick: Add a pinch of cayenne or some smoked paprika if you like a little heat—I often do this in winter.

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

Step 1: Crisp the Bacon to Perfection

Start by cooking those bacon pieces in a large Dutch oven over medium heat. It’s important to cook them until they're nice and crisp so the fat renders out nicely—this adds incredible flavor to your soup base. Once cooked, scoop out the bacon and leave about 2 tablespoons of that flavorful grease behind; it’s gold for sautéing the veggies.

Step 2: Sauté the Veggies with Butter and Bacon Grease

Next, melt the butter in that bacon grease. If you decided to skip bacon, just use extra butter or olive oil instead. Toss in the onion, carrots, and celery and cook them gently until the onions soften and everything smells amazing—about 5-7 minutes. Then add the garlic and cook for another 30 seconds, just till fragrant.

Step 3: Thicken and Add Potatoes

Sprinkle the flour over the veggies and stir well, cooking for 2 more minutes so it loses that raw taste. This step is key for a silky soup. Then add your chopped Yukon Gold potatoes, chicken broth, evaporated milk, chicken bouillon, and all the herbs and seasonings. Bring everything to a gentle boil and cook uncovered until the potatoes are tender — about 15-20 minutes.

Step 4: Blend in Cream Cheese for Creaminess

This part makes a big difference! Remove about half the soup in batches to a blender along with the softened cream cheese—don't fill the blender more than a third full to avoid spills or explosions (trust me on this one). Blend until completely smooth, then carefully stir it back into the pot. If you have an immersion blender, you can use that, but I find the texture is smoother with a traditional blender.

Step 5: Taste, Adjust, and Serve

Give your soup a taste and add more salt, pepper, or herbs as you see fit. If it’s a bit too thick, add a splash of milk to get your preferred consistency. Ladle into bowls, top with crispy bacon, shredded cheese, and green onions—and get ready to enjoy!

Top Tip

After making this soup a dozen times, I’ve learned a few tricks that really boost the flavor and texture—and keep your kitchen safe from blender mishaps!

Don’t Overfill the Blender: Always blend in small batches when adding hot soup and cream cheese together—this prevents overflow and scalding.
Use Yukon Gold Potatoes: Their naturally creamy texture means less mashing and a silkier final soup.
Season as You Go: Taste after cooking potatoes, then again after blending so you can adjust herbs and seasoning perfectly.
Prevent Browning: If prepping potatoes ahead, soak them in cold water and refrigerate to keep them fresh and white.

How to Serve Creamy Yukon Gold Potato Soup Recipe

Yukon Gold Potato Soup - Serving Suggestion

Garnishes

I usually top my bowls with crispy bacon pieces (from the recipe), a sprinkle of sharp cheddar cheese, and a handful of sliced green onions. Sometimes, I add a dollop of sour cream or a pinch of smoked paprika for extra flair. These toppings add texture and layers of flavor that make the soup feel like a full meal.

Side Dishes

This soup pairs beautifully with crusty bread or a garlic baguette to soak up all those creamy flavors. A side salad with bright vinaigrette balances the richness perfectly. On chillier days, I also like serving it with roasted Brussels sprouts or a simple grilled cheese sandwich.

Creative Ways to Present

For a party or special occasion, I’ve served this soup in mini bread bowls—it looks impressive and adds edible charm. Another fun idea is layering toppings in clear bowls for a colorful finish, or adding a swirl of pesto or chili oil on top for a burst of vibrant flavor and color.

Make Ahead and Storage

Storing Leftovers

Once your soup cools, I store it in an airtight container or back in the Dutch oven with a tight lid in the fridge. It keeps well for up to 5 days. Soup can thicken in the fridge—don’t worry, just stir in a splash of milk or broth when reheating to loosen it back up to that perfect creamy texture.

Freezing

I’ve frozen this soup successfully by letting it cool completely, then transferring it into freezer-safe containers or bags. To thaw, move it to the fridge overnight. Note that cream cheese can sometimes change texture after freezing, but stirring it well when reheated brings it back to creamy goodness.

Reheating

Reheat your leftover soup gently on the stove over low heat, stirring regularly. If it feels too thick, add a little milk or broth to loosen it. Microwave is fine too—use medium power and stir every minute or so to heat evenly without curdling.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Absolutely! To make a vegetarian version, just omit the bacon and replace chicken broth with vegetable broth. Skip the chicken bouillon or use a vegetarian substitute. For a vegan version, use plant-based milk instead of evaporated milk and vegan cream cheese alternatives. The soup will still be flavorful and comforting!

What’s the best way to prevent potatoes from browning if prepping ahead?

Simply submerge the peeled and chopped potatoes in a bowl of cold water, cover it tightly, and refrigerate until you’re ready to use them. This stops oxidation and keeps them looking fresh. Just be sure to drain and pat dry before adding to your soup.

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

You can! An immersion blender is convenient and works well for blending soup right in the pot. However, I prefer using a traditional blender in batches because it produces a smoother, more velvety texture with cream cheese fully incorporated. Just be cautious blending hot liquids!

How do I store and reheat leftover soup without losing creaminess?

Store leftover soup in an airtight container in the refrigerator and use within 5 days. When reheating, do it gently on the stovetop over low heat, stirring often and adding a splash of milk or broth if it’s too thick. This helps maintain the soup’s creamy texture without curdling.

Final Thoughts

Honestly, I can't recommend this Creamy Yukon Gold Potato Soup Recipe enough. It’s one of those recipes that feels like a warm hug from your kitchen. Whenever I make it, I’m reminded how food can be so simple yet deeply satisfying. I hope you give it a try and discover just how comforting and easy a homemade potato soup can be.