There is something incredibly comforting about a warm bowl of soup that feels like a big, cozy hug from the inside out. The Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe is exactly that kind of dish—a luscious blend of tender Yukon Gold potatoes, crispy bacon, and sharp cheddar cheese swirled into a velvety, satisfying soup. Whether you’re looking for a hearty meal on a chilly evening or an impressive yet simple recipe to share with friends, this soup never fails to deliver rich flavor, smooth texture, and that irresistible homey goodness that keeps everyone coming back for seconds.
Ingredients You’ll Need
This recipe shines because each ingredient plays a vital role, from building the flavor base to adding layers of texture and color. None are complicated, but all are essential to create that perfect bowl of creamy potato soup with bacon and cheddar.
- Bacon (8 slices): Crispy, smoky, and salty, bacon adds an unforgettable flavor that makes the soup truly decadent.
- Butter (3 tablespoons): Provides richness and helps soften the aromatic vegetables for a well-rounded base.
- Celery stalks (2, finely chopped): Adds a subtle fresh crunch and depth to the flavor profile.
- Onion (1 large, finely chopped): Sweet and savory, onions are the aromatic heart of this soup.
- Carrot (1 large, peeled and finely chopped): Infuses a hint of natural sweetness and color.
- Garlic cloves (2, finely chopped): Brings warmth and pungency that wakes up the palate.
- Yukon Gold potatoes (3 lbs, peeled & diced): Creamy and buttery by nature, these potatoes provide the perfect texture for the soup.
- Salt (1 teaspoon): Enhances all the flavors and can be adjusted to taste.
- Pepper (1 teaspoon): Adds a gentle heat and balance.
- Thyme (1/4 teaspoon, optional): A subtle herbal note that complements the earthiness of the potatoes.
- Chicken broth (4 cups): Creates a flavorful cooking liquid that ties all the ingredients together.
- Heavy cream (1 1/2 cups): Delivers luscious creaminess and smoothness to the soup.
- Shredded cheddar cheese (2 cups, freshly grated): Melts into the soup for sharp, cheesy richness.
- Green onions (optional garnish): Adds a pop of color and fresh bite when serving.
How to Make Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe
Step 1: Cook the Bacon
Start by cooking 8 slices of bacon in a large, heavy pot over medium heat until crisp, about 13 to 15 minutes. Removing the bacon to a paper towel-lined plate is key, but be sure to leave a tablespoon or two of the rendered bacon fat in the pot. This fat is packed with smoky flavor and will become the foundation for your soup’s richness.
Step 2: Sauté the Vegetables
Next, melt 3 tablespoons of butter in the bacon fat over medium heat. Add finely chopped onion, celery, and carrot to the pot and cook until softened and aromatic, about 6 to 8 minutes. Stir in minced garlic and thyme at the end and cook just 30 seconds longer—this brief sauté releases their delicate scent and flavor without overpowering the soup.
Step 3: Simmer the Potatoes
Add your peeled and diced Yukon Gold potatoes to the pot, then pour in 4 cups of chicken broth, making sure the potatoes are fully submerged. If needed, add a splash more broth or water. Bring the mixture to a simmer and cook for 18 to 20 minutes, until the potatoes are tender and easy to pierce with a fork. This step develops the comforting heart of the soup.
Step 4: Blend for Texture (Optional)
If you prefer a smoother soup texture, take this opportunity to blend half of the soup using an immersion blender or by transferring some to a standard blender. You can also skip this step if you love a chunkier, more rustic bite. Leaving some potato pieces intact gives every spoonful a nice bite to balance the creaminess.
Step 5: Stir in Cream and Cheese
Turn the heat down low and gently mix in the heavy cream. Then gradually add freshly grated cheddar cheese, stirring continuously until melted and perfectly combined into the velvety soup. Don’t forget to season with salt and pepper, tasting as you go for the perfect balance of flavors.
Step 6: Add Bacon and Serve
Finally, crumble most of the cooked bacon over the soup and stir in a few pieces if you like. Reserve some bacon for garnish along with a sprinkle of extra cheddar and a drizzle of cream if you’re feeling fancy. This finishing touch will make your bowl of creamy potato soup feel extra special.
How to Serve Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe
Garnishes
For that picture-perfect finishing touch, sprinkle chopped green onions or chives on top to add freshness and a lovely pop of color. Additional crispy bacon crumbs and extra shredded cheddar cheese can also elevate each bowl and make the soup even more crave-worthy.
Side Dishes
This soup pairs wonderfully with a crisp green salad or warm, crusty bread that’s perfect for dipping. A classic grilled cheese sandwich is another nostalgic favorite that complements the creamy texture and bold flavors beautifully.
Creative Ways to Present
Serve this soup in hollowed-out sourdough bread bowls for an impressive and cozy presentation that doubles as an edible container. Alternatively, ladle into small mugs or jars for casual gatherings, making it easy for guests to enjoy without fuss.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making it taste even better on day two.
Freezing
This soup freezes well if you want to save some for later. Pour cooled soup into freezer-safe containers, leaving room for expansion, and it can be frozen for up to 3 months. Avoid adding garnishes before freezing; add those fresh when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the soup thickens too much, stir in a splash of broth or cream to bring back the original creamy consistency and warmth.
FAQs
Can I use a different type of potato for this soup?
You can substitute Russet potatoes or red potatoes, but Yukon Golds are ideal for their creamy texture and buttery flavor, which really make this soup shine.
Is it necessary to blend the soup?
Blending is optional. If you like a chunkier, more rustic texture, feel free to skip blending. Partially blending creates a balanced texture that’s smooth but still has hearty bites.
Can I make this soup vegetarian?
Absolutely! Replace bacon with smoked paprika or mushrooms for that smoky depth, and use vegetable broth instead of chicken broth. You’ll still get rich layers of flavor.
How do I keep the soup from getting too thick when reheating?
Simply add a little bit of broth, milk, or cream while reheating and stir well until you reach the desired consistency, keeping it creamy and smooth.
What cheese works best besides cheddar?
A sharp white cheddar is classic, but you can also try Gruyère or aged Colby for a different twist. Just make sure you use a cheese that melts well and complements the flavors.
Final Thoughts
The Creamy Yukon Gold Potato Soup with Bacon and Cheddar Recipe is one of those timeless dishes that offers both comfort and elegance in every spoonful. It is perfect for family dinners, entertaining guests, or simply indulging yourself on a cool day. Give it a try—you might just find your new favorite go-to soup that feels like home in a bowl.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy potato soup recipe combines crispy bacon, tender Yukon Gold potatoes, and a rich blend of broth, cream, and cheddar cheese to create a comforting and hearty dish perfect for chilly days. Enhanced with aromatic vegetables and optional thyme, it’s a delicious bowl of warmth easily prepared on the stovetop.
Ingredients
Meat & Dairy
- 8 slices Bacon
- 3 Tablespoons Butter
- 1 1/2 cups Heavy Cream
- 2 cups Shredded Cheddar Cheese (freshly grated)
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)
Pantry & Seasonings
- 1 teaspoon Salt (add more to taste)
- 1 teaspoon Pepper
- 1/4 teaspoon Thyme (optional)
- 4 cups Chicken Broth
Instructions
- Cook 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 flavor.
- Sauté Vegetables: Add the butter to the pot and melt it over medium heat. Add the chopped onion, celery, and carrot. Cook until softened, about 6-8 minutes. Stir in the minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Simmer Potatoes: Pour in the cubed Yukon Gold potatoes and chicken broth, making sure the potatoes are covered. Add more broth or water if necessary. 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 and then returning it to the pot. Leave some chunks for texture. This step can be skipped if preferred.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream. Gradually mix in the freshly grated cheddar cheese 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. Drizzle a little extra cream and sprinkle more cheddar if desired. Optionally garnish with green onions before serving.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Partially blending the soup creates a creamier texture while retaining some potato chunks for bite.
- Use freshly grated cheddar for the best melting and flavor.
- Adjust seasoning at the end to suit your taste, as bacon and cheese add saltiness.
- This soup can be reheated gently on the stovetop or in the microwave.
