There’s something so comforting about a bowl of soup that just wraps you up like a cozy blanket. This Creamy Yukon Gold Potato Soup Recipe is exactly that—rich, velvety, and hearty, making it a go-to for chilly evenings or whenever you want a simple, satisfying meal. Plus, the Yukon Gold potatoes give it that perfect buttery texture and golden color that just feels extra special.

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 can’t tell you how many times this Creamy Yukon Gold Potato Soup Recipe has saved dinner around here. It comes together easily but tastes like you spent hours in the kitchen, and that velvety finish with a touch of cream cheese? Pure magic.

Perfectly Creamy: Yukon Gold potatoes naturally melt into a silky texture without needing heavy cream.
Layered Flavors: The combo of sautéed veggies, garlic, and chicken broth builds deep flavor that’s so comforting.
Easy to Customize: You can toss in bacon, cheese, or fresh herbs to make it your own each time.
Hearty & Filling: It’s more than just soup—it’s a whole meal in a bowl that keeps you satisfied.

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

Each ingredient here plays a key role for flavor and texture. Yukon Gold potatoes give you that creamy, buttery mouthfeel without needing too much cream. The sautéed onion, carrots, and celery create a flavor base that even a novice cook can master, while garlic and herbs bump it up a notch. And don’t skip the cream cheese—it’s the secret weapon that makes this soup unbelievably smooth.

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 crispness that contrasts beautifully with the creamy soup.
Unsalted Butter: Melts into the veggies for rich flavor without overpowering.
Yellow Onion: Sweetness and depth that forms the foundation of savory flavor.
Carrots: A subtle sweetness and color pop that balance the soup.
Celery: Adds freshness and a classic soup base crunch before cooking down.
Garlic: Just a bit of zest and aromatic warmth to brighten everything up.
Flour: Thickens the base for that luscious, velvety texture.
Yukon Gold Potatoes: The smoothest, creamiest variety to keep the soup rich but not heavy.
Chicken Broth: The perfect savory liquid to cook the potatoes and amplifies flavor.
Evaporated Milk: Adds creaminess without the heaviness of cream.
Chicken Bouillon: Intensifies the broth’s savory depth effortlessly.
Dried Parsley, Thyme & Oregano: Earthy herbs that layer in subtle complexity.
Cream Cheese: The magic ingredient that creates an incredibly silky smooth finish.

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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 like to keep this soup pretty classic, but it’s incredibly forgiving if you want to switch things up. You can dial back the bacon or swap it for smoked paprika for a vegetarian spin. Sometimes I toss in a shredded rotisserie chicken for extra protein and it’s honestly a meal-killer.

Variation: One time I swapped out the evaporated milk for coconut milk—totally creamy with a slight tropical hint. It was a fun twist that guests loved.
Herb Boost: Fresh dill or chives on top bring a bright, fresh note that cuts through the richness beautifully.
Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce if you like your soup with a little heat.
Vegetarian Version: Skip the bacon and use vegetable broth, then finish with a drizzle of olive oil for richness.

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

Step 1: Crisp the Bacon Just Right

Start by cooking up your bacon in a large Dutch oven over medium heat. Watch it carefully because the pieces will overlap at first but shrink as they cook. Once they’re crisp and golden, scoop them out with a slotted spoon and set aside. Don’t pour off all the fat though—leave about 2 tablespoons to cook your veggies. That bacon fat holds so much flavor you’ll want it in the soup.

Step 2: Sauté a Flavorful Veggie Base

Drop your butter into the bacon grease and melt it. If you skipped bacon, just use a bit more butter or olive oil. Add the diced onion, carrots, and celery, stirring frequently until the onion is soft and slightly translucent—that usually takes about 8-10 minutes. Toss in minced garlic and cook it for just 30 seconds more—garlic burns quickly, so keep an eye on it. Sprinkle your flour over the veggies and stir constantly for 2 minutes until it thickens and smells toasty. This step creates a rich base for your soup.

Step 3: Add Potatoes and Broth, Then Simmer

Next, toss in peeled and chopped Yukon Gold potatoes along with the chicken broth, evaporated milk, chicken bouillon, and your dried herbs and spices. Don’t pre-dissolve the bouillon; it’ll melt right into the pot. Bring everything to a gentle boil and then lower to a simmer. Cook uncovered for about 15 to 20 minutes, or until the potatoes are soft enough to pierce easily with a fork.

Step 4: Blend for the Perfect Creamy Texture

This is where the magic happens. Carefully ladle about half of the soup into your blender, adding the softened cream cheese right on top. Don't fill it more than a third to avoid overflows. Blend until the mixture is silky smooth. Trust me, safety first—leave the blender lid slightly open and cover it loosely with a towel to let the steam escape. I sometimes use an immersion blender for convenience, but a regular blender gives me that perfectly silky texture. Pour the blended portion back into the pot and stir it all together.

Step 5: Final Taste & Seasoning Adjustments

Give your soup a good stir and taste it. This is where you can tweak salt, pepper, or herbs like oregano and thyme to your liking. If the soup feels too thick, add a splash of milk until it reaches the consistency you love. Then ladle it into bowls, top with the reserved crispy bacon, extra cheese, or sliced green onions for that extra-special touch.

Top Tip

I’ve made this Creamy Yukon Gold Potato Soup Recipe dozens of times, and these tips always take it to the next level. Small details really add up to create a luxurious soup experience.

Don’t Skip the Bacon Fat: Leaving those 2 tablespoons of bacon grease for sautéing your veggies adds such irresistible depth.
Peeling Potatoes Ahead: If you prep the potatoes a day in advance, keep them submerged in water in the fridge to stop browning—makes your prep stress-free.
Blend in Batches: Overfilling a blender can be a mess or even dangerous—blend in small batches and steam can escape for safe, smooth results.
Season at the End: Adding salt and herbs after blending lets the flavors really shine without masking the creamy texture.

How to Serve Creamy Yukon Gold Potato Soup Recipe

Yukon Gold Potato Soup - Serving Suggestion

Garnishes

I love topping this soup with crispy bacon pieces, shredded sharp cheddar, and sliced green onions for a little crunch and color. Sometimes I throw on a dollop of sour cream or even a sprinkle of smoked paprika for a subtle smoky finish. It’s all about layers of flavor and textures!

Side Dishes

Serve it alongside a crusty artisan bread or garlic knots for dunking. A simple green salad with a lemon vinaigrette helps balance the richness of the soup perfectly. For a heartier meal, a rustic roast chicken or sautéed greens go beautifully, too.

Creative Ways to Present

For special occasions, I’ve ladled this soup into small hollowed-out mini pumpkins—makes an adorable, edible bowl that impresses every time. Another fun idea is serving it in mason jars for casual gatherings or packing it in thermoses for cozy outdoor picnics.

Make Ahead and Storage

Storing Leftovers

Once cool, I cover the Dutch oven directly or transfer the soup to airtight containers and keep it in the fridge for up to 5 days. It does thicken as it chills, so don’t worry—just add a splash of milk when reheating to bring it back to that comforting creamy texture.

Freezing

I’ve frozen this soup a few times with good results. Use freezer-safe containers or heavy-duty bags and freeze in portions. When thawing, do so overnight in the fridge and reheat gently to keep the texture smooth. Sometimes the cream cheese can change consistency a bit, but stirring well fixes that.

Reheating

Reheat the soup slowly over low to medium heat on the stove, stirring frequently to prevent sticking. If it’s too thick, add a little milk or broth. Avoid microwaving if possible—it tends to heat unevenly and can mess with the texture.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Just leave out the bacon and use vegetable broth instead of chicken broth. You can add a bit of smoked paprika or liquid smoke for a smoky flavor if you miss the bacon's depth.

What if I don’t have an immersion blender?

No worries! You can use a regular blender, but be sure to blend the soup in small batches to avoid spills and let the steam escape to prevent pressure buildup. Alternatively, mash some of the potatoes with a potato masher for a chunkier texture.

Can I prepare anything ahead of time?

Yes! You can chop your vegetables and potatoes a day in advance and keep them stored separately—especially submerge the potatoes in water to keep them from browning. You can also cook the bacon earlier and reheat it when serving.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken when chilled, so add a splash of milk or broth when reheating to loosen it up and restore its creamy consistency.

Final Thoughts

This Creamy Yukon Gold Potato Soup Recipe isn’t just food—it’s comfort in a bowl. I hope you enjoy making it as much as I do sharing it. Whether it’s a family dinner or a quiet night at home, this soup delivers warmth, flavor, and that little homemade touch that makes any meal feel special. Give it a try—you’ll be reaching for the recipe again and again!