Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter
- 1 large yellow onion, chopped (~1.5 cups)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 cups whole milk
- 1.5 tsp kosher salt to start
- 1/2 tsp ground black pepper
- Optional toppings: cooked bacon crumbles, shredded cheddar cheese, chopped fresh chives
Start by Cooking the Onions
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and let it cook for ~7-10 minutes, stirring occasionally, until it’s softened and looks translucent. Then, stir in the minced garlic and cook for about a minute more until you can smell it.
Sprinkle the flour over the onions and stir it constantly for about two minutes. This cooks out the raw flour taste and creates the roux that will thicken the soup.
Simmer the Potatoes Until Tender
Slowly whisk in the chicken broth. Keep whisking to make sure it’s smooth and has no lumps.
Add the cubed potatoes, kosher salt, and black pepper.
Bring the soup to a boil, then turn the heat down to a simmer. Let it cook, partially covered, for ~15-20 minutes. The potatoes are ready when a fork slides into them easily.
Blend the Soup and Finish
Once the potatoes are tender, stir in the whole milk.
Use an immersion blender right in the pot to blend the soup. You can make it as smooth or as chunky as you like.
Give it a final taste and see if it needs more salt. Serve it hot with any toppings you want.
Creamy Yukon Gold Potato Soup
Ingredients
- 2.5 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter
- 1 large yellow onion ~1.5 cups, chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 cups whole milk
- 1.5 tsp kosher salt to start
- 1/2 tsp ground black pepper
- Optional toppings: cooked bacon crumbles shredded cheddar cheese, chopped fresh chives
Instructions
- Melt butter in large Dutch oven over medium heat.
- Cook onions 7-10 minutes until translucent, add garlic and cook 1 minute.
- Stir in flour and cook 2 minutes, stirring constantly.
- Gradually whisk in chicken broth until smooth.
- Add potatoes, salt, and pepper.
- Bring to boil, reduce to simmer, cook partially covered 15-20 minutes until potatoes are fork-tender.
- Stir in milk.
- Blend with immersion blender to desired consistency.
- Season to taste and serve hot with optional toppings.
