If you are looking for a soul-warming dish that feels like a cozy hug on a chilly day, you have to try this Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe. It’s the perfect blend of velvety potatoes, crispy smoky bacon, and sharp cheddar cheese that melts right into the creamy broth. Every spoonful delivers comfort and flavor, whether you’re savoring it on a quiet night in or sharing it with friends. This soup manages to be indulgent without being heavy, and the Yukon Gold potatoes give it that buttery texture and vibrant golden color that just makes it so inviting.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients that work together beautifully to create that rich, layered flavor you want from a signature soup. Each element is chosen not just for taste but also for texture and color, making the dish as pleasing to the eyes as it is to your palate.
- Bacon (8 slices): Adds irresistible smoky flavor and crispy texture that contrast perfectly with the creamy soup.
- Butter (3 tablespoons): Enhances richness and helps soften the vegetables, creating a smooth base.
- Celery stalks (2, finely chopped): Brings a gentle crunch and subtle earthiness that balances the creaminess.
- Large onion (1, finely chopped): Provides a sweet depth of flavor once sautéed to softness.
- Large carrot (1, peeled and finely chopped): Adds a natural sweetness and vibrant orange color.
- Garlic cloves (2, finely chopped): Infuses the soup with a warm, aromatic undertone.
- Yukon Gold potatoes (3 lbs, about 6, peeled and diced): Their creamy texture is the heart of the soup, offering richness without heaviness.
- Salt (1 teaspoon): Essential for seasoning and bringing out all the natural flavors.
- Pepper (1 teaspoon): Adds a gentle kick that complements the mild potatoes and cheese.
- Thyme (¼ teaspoon, optional): Gives a subtle herbaceous note, enhancing the savory quality.
- Chicken broth (4 cups): Creates a flavorful, savory soup base that’s lighter than cream alone.
- Heavy cream (1½ cups): Makes the soup luxuriously smooth and creamy, balancing the savory bacon.
- Shredded cheddar cheese (2 cups, freshly grated): Melts into the soup for a rich, cheesy finish.
- Green onions (optional garnish): Adds a fresh, bright contrast and pop of color when serving.
How to Make Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe
Step 1: Cook the Bacon to Crispy Perfection
Start by warming a large, heavy pot over medium heat and cook your bacon slices until they’re perfectly crisp, about 13 to 15 minutes. This step develops all that wonderful smoky flavor and creates a little bacon fat left in the pot, which will be your flavor foundation. Don’t rush this — that bacon fat is liquid gold for the next steps!
Step 2: Sauté Your Aromatics
Next, melt your butter in the same pot with the bacon fat still behind. Toss in the finely chopped onion, celery, and carrot and cook them gently until they soften and release their sweetness, usually 6 to 8 minutes. Adding the garlic and optional thyme last for just 30 seconds ensures their fragrance really comes through without burning.
Step 3: Build the Soup With Potatoes and Broth
Add the diced Yukon Gold potatoes straight into the pot along with the chicken broth. Make sure the potatoes are submerged; a little extra broth or water can be added if needed. Bring the pot to a simmer and cook until the potatoes become tender, around 18 to 20 minutes. This simmering step lets all those flavors mingle beautifully while softening the potatoes perfectly.
Step 4: Blend for Texture (Optional)
For a smoother soup, you can choose to partially blend it using an immersion blender or by carefully transferring half to your blender and then returning it to the pot. I personally like to keep some chunks — it gives each spoonful a lovely bit of bite that reminds you there’s hearty potato beneath that creamy goodness.
Step 5: Stir in Cream and Cheese
Lower the heat, then slowly mix in the heavy cream, letting the soup turn silky and luscious. Gradually add your freshly grated cheddar cheese, stirring constantly until it melts completely into a smooth, cheesy swirl. Season with salt and pepper to your taste — this step is where you really bring the soup to life.
Step 6: Finish With Bacon and Extra Cheese
Finally, crumble the crispy bacon you cooked earlier over the top. Save a few bacon pieces for garnish along with a sprinkle of cheddar and a drizzle of cream if you like. This finishing touch adds that gorgeous texture contrast and a last pop of flavor that every bite will thank you for.
How to Serve Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe
Garnishes
This soup loves simple garnishes that add freshness and texture. A few chopped green onions sprinkled on top add a welcome burst of color and that gentle onion crunch. More crisp bacon pieces and an extra handful of shredded cheddar cheese make it feel indulgent and add super satisfying layers.
Side Dishes
Pair this hearty soup with something light and crunchy like a crisp green salad or crusty bread to soak up every last bit of that creamy broth. Garlic bread or flaky biscuits work like a charm too if you want to keep that cozy vibe. A tangy pickle on the side can also cut through the richness and refresh your palate.
Creative Ways to Present
Serve in rustic bowls or mason jars for a charming homestyle feel. You can layer the garnishes separately at the table, inviting everyone to create their perfect spoonful. For a party, consider mini soup shooters topped with diced bacon and a sprinkle of chives as fun appetizers. The golden hue of the soup looks gorgeous alongside fresh herbs or edible flowers for a pop of color.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe to airtight containers and refrigerate. It will keep well for up to 3 days without losing its creamy texture or flavor, making it an excellent make-ahead meal for busy days.
Freezing
This soup freezes beautifully which is perfect for meal prepping. Leave out the cheese and cream if freezing, and add them fresh when you reheat to maintain that silky texture. Store in airtight freezer-safe containers for up to 2 months, ready for you to thaw and enjoy on demand.
Reheating
Reheat gently over medium-low heat on the stove, stirring often to prevent sticking. Add the cream and cheese during reheating to restore the soup’s luscious creaminess. If using a microwave, heat in short bursts and stir frequently for even warming without curdling the dairy.
FAQs
Can I use different types of potatoes for this soup?
While Yukon Gold potatoes are preferred for their creamy texture and buttery flavor, you can substitute Russet or red potatoes. Just keep in mind they may change the soup’s consistency slightly; Russets tend to be fluffier, while reds hold their shape more.
Is it possible to make this soup vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for that smoky depth you’d miss from bacon.
How thick should the soup be?
The ideal thickness is medium – rich and creamy but still spoonable, with some chunks of potato left for texture. You can always adjust by adding more broth or cream depending on your preference.
Can I prepare this soup in a slow cooker?
Yes, start by cooking the bacon and sautéing the veggies on the stovetop, then transfer everything to a slow cooker with potatoes and broth. Cook on low for 4 to 6 hours or until potatoes are tender; add cream and cheese at the end before serving.
What can I use instead of heavy cream?
If you want a lighter version, try half-and-half or whole milk, but be aware it won’t be as rich and might separate slightly. For a dairy-free option, coconut cream works surprisingly well and adds a subtle sweetness.
Final Thoughts
There’s something truly special about the comforting warmth of a bowl of soup made with care, and this Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe delivers that in abundance. It’s a recipe to keep close whether you’re feeding family on a weeknight or welcoming friends around the table. I can’t wait for you to try it and find your own moments of cozy happiness with each luscious spoonful.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy potato soup is a comforting and hearty dish perfect for chilly days. Made with tender Yukon Gold potatoes, crisp bacon, aromatic vegetables, and a rich blend of heavy cream and cheddar cheese, it delivers velvety texture and deep flavors. The soup can be served chunky or partially blended for a smoother consistency and is garnished with green onions and extra cheese for added zest.
Ingredients
Meat
- 8 slices Bacon
Vegetables
- 2 Celery Stalks, finely chopped
- 1 large Onion, finely chopped
- 1 large Carrot, peeled and finely chopped
- 2 Garlic Cloves, finely chopped
- 3 lbs. Yukon Gold Potatoes (about 6), peeled and diced into 1-inch cubes
- Green Onions (optional garnish)
Dairy
- 3 Tablespoons Butter
- 1 1/2 cups Heavy Cream
- 2 cups Shredded Cheddar Cheese, freshly grated
Seasonings & Broth
- 1 teaspoon Salt (add more to taste)
- 1 teaspoon Pepper
- 1/4 teaspoon Thyme (optional)
- 4 cups Chicken Broth
Instructions
- Cook the Bacon: In a large, heavy pot over medium heat, cook the bacon slices until crisp, about 13-15 minutes. Remove them to a paper towel–lined plate, leaving a tablespoon or two of bacon fat in the pot for added flavor.
- Sauté the Vegetables: Add butter to the pot and melt over medium heat. Add chopped onion, celery, and carrot, cooking until softened, about 6-8 minutes. Stir in minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Simmer Potatoes and Broth: Pour in the cubed Yukon Gold potatoes and chicken broth, making sure potatoes are fully submerged (add more broth or water if needed). Bring to a simmer and cook until potatoes are tender, about 18-20 minutes.
- Blend Soup (Optional): For a smoother texture, partially blend the soup using an immersion blender or by transferring half to a blender, then return it to the pot. Leave some chunks for texture. This step can be skipped if preferred chunky.
- Finish with Cream and Cheese: Lower the heat and stir in the heavy cream. Gradually add the freshly grated cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Garnish and Serve: Crumble the cooked bacon on top, reserving a few pieces for garnish. Optionally drizzle a little extra cream and sprinkle more cheddar cheese. Garnish with green onions if desired, then serve warm.
Notes
- You can adjust the thickness of the soup by adding more or less chicken broth.
- For a vegetarian version, replace chicken broth with vegetable broth and omit bacon or substitute with smoked tempeh.
- Partial blending creates a creamy texture keeping some potato chunks for a hearty mouthfeel.
- Make sure to use Yukon Gold potatoes as they hold shape well and have creamy texture when cooked.
- Use freshly grated cheddar cheese for the best melt and flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
