Yukon Gold Potato Soup
Yukon Golds are the best potatoes to make potato soup with. There, I said it. Yeah, I know some people like rustic Idaho potatoes, but Yukons are so naturally buttery golden and creamy, they are just perfect for a smooth comforting bowl of soup. Also, because you know I don’t like to waste my time peeling potatoes (hey no peel mashed potatoes), yukon golds have very thin skins which means peeling them is totally unnecessary. Serve some dinner rolls, buttermilk cornbread or Italian bread next to the soup for dipping and dinner is ready – enjoy!
No Bacon Potato Soup
I’d say the majority of potato soups call for bacon, and I get it, bacon is delicious, but I am usually racing against the clock for every meal, and cooking up bacon is just an additional step that sometimes I just can’t do. I find that the potatoes, along with the cream base, are totally hearty enough for a full meal, without needing the bacon. Also, I like that it feels a whole crowd – vegetarian or not – so it takes the worry away if you’re going to make a big pot for a family dinner.
Ingredients:
diced Yukon Gold potatoes (want to make potato soup with idaho potatoes? check out my crockpot idaho potato soup!) chopped celery chopped onion chicken broth milk all-purpose flour melted butter corn (fresh, frozen, canned – whatever you have) chicken bouillon cubes garlic powder, onion powder, pepper
How to Make
Add potatoes, celery, onion and some of the chicken broth into a large soup pot. Bring to a boil and continue cooking until potatoes are tender and a fork easily slides in. Drain the vegetables, but KEEP ALL THE BROTH THAT’S LEFT IN THE SOUP POT. In the same pot that has the broth in it, add milk and stir until heated. In a small bowl mix flour and melted butter together. Add the flour mixture into the pot, continue to stir until it thickens. Add in drained vegetables, frozen corn, remaining cups of chicken broth, bouillon cubes, garlic powder, onion powder and pepper. Continue stirring for a couple minutes until well combined and thoroughly heated.
Want to Make It Cheesy?
Add 1-2 cups shredded cheddar cheese, or cubed Velveeta into the soup at the end, stirring until it fully melts and becomes creamy.
Add Leftover Ham for Potato Ham Soup
This is a great way to use leftover ham. Simply chop the ham into bite size pieces and add it into the soup pot at the end, stirring until heated.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator. Potato soup stores well for up to 5 days. Pin for later:
