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Cream Potato Soup Recipe for Comforting Dinners
Ayoub Bazzi

Creamy Yukon Gold Potato Soup

Indulge in a rich, velvet-textured potato soup that brings the ultimate comfort to your table. This hearty dish features tender Yukon Gold potatoes simmered in a savory broth with sautéed aromatics and a touch of heavy cream for a luxurious finish. Topped with crispy turkey bacon and fresh chives, this soup is perfect for cool evenings. It is a foolproof, restaurant-grade classic that highlights the natural sweetness of potatoes through simple, high-quality ingredients and careful, slow-simmering techniques.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 4 strips turkey bacon, crisped and crumbled
  • 2 tbsp fresh chives, chopped

Method
 

  1. Melt butter in a large pot over medium heat.
  2. Add onions and sauté until translucent.
  3. Stir in minced garlic and cook for 60 seconds until fragrant.
  4. Incorporate cubed potatoes into the pot and stir to coat.
  5. Pour chicken stock over the potatoes until fully submerged.
  6. Simmer gently until potatoes are fork-tender.
  7. Stir in heavy cream and heat through.
  8. Serve hot, garnished with crumbled turkey bacon and fresh chives.

Notes

Ensure potatoes are diced into uniform 1-inch pieces to ensure even cooking.
Do not over-boil once the cream is added to prevent curdling.
Store leftovers in an airtight container in the refrigerator for up to 3 days.