Description
A rich and creamy potato soup made with Yukon gold potatoes, savory bacon, and a blend of aromatic vegetables, thickened with cream cheese and perfect for a comforting meal.
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, 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 (add last)
Toppings
- 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 the fat is rendered, then remove bacon with a slotted spoon. Pour off all but 2 tablespoons of the grease.
- Sauté vegetables: Melt the butter in the 2 tablespoons bacon grease over medium heat. If omitting bacon, use 2 additional tablespoons butter or olive oil. Add onions, carrots, and celery and cook, stirring often, until onions are softened. Add garlic and sauté for 30 seconds. Sprinkle flour over vegetables and cook for 2 minutes until thickened.
- Add potatoes and liquids: Add the chopped potatoes, chicken broth, evaporated milk, chicken bouillon, dried parsley, salt, pepper, thyme, and oregano. Bring to a gentle boil and cook uncovered for 20 minutes until potatoes are fork tender.
- Blend soup: Working in batches, remove half the soup (vegetables and liquid) to a blender along with the softened cream cheese. Fill blender no more than one-third full to prevent overflow. Blend until very smooth, allowing steam to escape by leaving the blender cap open and covering loosely with a towel to prevent explosion. Alternatively, use an immersion blender for a less smooth texture.
- Combine and season: Stir pureed soup back into the pot. Taste and adjust seasoning with additional salt, pepper, oregano, or thyme as desired. If thinner soup is preferred, stir in milk to reach the desired consistency.
- Serve: Ladle soup into bowls and garnish with cooked bacon pieces, cheese, and sliced green onions. Serve warm and enjoy.
Notes
- Storage: Cool soup to room temperature, cover, and refrigerate in an airtight container for up to 5 days. It thickens when cold but thins upon reheating.
- Make ahead: Soup flavors improve after standing overnight. Prep vegetables and potatoes in advance; keep peeled potatoes submerged in water and refrigerated to prevent browning.
- For vegetarian version, omit bacon and use vegetable broth and substitute butter with olive oil.
- Use an immersion blender for quicker blending but expect slightly less creamy texture.
- Adjust thickness with milk when reheating if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
