Go Back

Creamy Yukon Gold Potato Soup

Use Yukon Gold potatoes for this; they blend up buttery and smooth without turning gluey like Russets can. Making a quick roux at the start gives the soup some body so it's not just thin potato-water.
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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.

Notes

For thicker soup, blend until smooth. For chunky texture, blend partially. Top with bacon, cheese, and chives if desired.