Description
A rich and creamy potato soup loaded with savory vegetables, tender Yukon gold potatoes, and a blend of herbs and spices. This comforting soup includes optional crispy bacon and cream cheese for extra depth and smoothness, perfect for a cozy meal any day.
Ingredients
Scale
Main Ingredients
- 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 (plus more to taste)
- 3 oz. cream cheese, softened
Toppings (Optional)
- Bacon from recipe
- Cheese
- Sliced green onions
Instructions
- Cook bacon: Add bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and fat is rendered, then remove bacon with a slotted spoon. Pour off all but 2 tablespoons of the grease.
- Sauté vegetables: Melt butter in the 2 tablespoons of reserved bacon grease over medium heat. If omitting bacon, use 2 additional tablespoons butter or olive oil. Add onions, carrots, and celery; cook, stirring often, until onions are softened. Add garlic and sauté for 30 seconds. Sprinkle flour over vegetables and cook an additional 2 minutes until thickened.
- Add potatoes and liquids: Stir in chopped potatoes, chicken broth, evaporated milk, chicken bouillon, and all seasonings. Bring to a gentle boil and cook uncovered for 20 minutes, or until potatoes are fork tender.
- Make it creamy: Working in batches, ladle half of the soup (vegetables and liquid) into a blender with softened cream cheese. Blend until very smooth, allowing steam to escape by leaving the lid partially open and covering with a towel. Return pureed soup to the pot. Alternatively, use an immersion blender for partial blending.
- Season and serve: Stir the blended soup into the remaining soup base. Taste and adjust seasonings with extra salt, pepper, oregano, or thyme. For thinner consistency, stir in additional milk. Garnish with cheese, reserved bacon, and sliced green onions before serving.
Notes
- Storage: Cool soup to room temperature and refrigerate in an airtight container for up to 5 days. Soup thickens when stored but thins upon reheating.
- Make ahead: Flavors improve when made a day in advance. Potatoes should be submerged in water and refrigerated if chopped ahead to prevent browning.
- If omitting bacon, substitute additional butter or olive oil for sautéing vegetables.
- Use an immersion blender for a less smooth but still creamy texture.
