Golden Potato Soup

BY Emily Parker December 17, 2025

The essence of a truly remarkable soup lies in the balance between a velvety texture and a depth of flavor that feels layered rather than flat. This Golden Potato Soup achieves that equilibrium by utilizing Yukon Gold potatoes, which offer a natural buttery richness and a structural integrity that prevents the soup from becoming gluey. Unlike more rustic versions that rely on heavy flour thickeners, this preparation focuses on the starch of the potato itself to create a luxurious mouthfeel. It is an ideal centerpiece for a quiet Sunday lunch or a restorative evening meal when the weather calls for something substantial yet refined.

Table of Contents

Essential Components for the Stockpot

The Potato Base

Three pounds Yukon Gold potatoes, peeled and cut into half inch cubes
One large yellow onion, finely diced
Three medium carrots, peeled and shredded
Three stalks celery, minced

Aromatic and Liquid Foundation

Six cups low-sodium chicken or vegetable stock
Four cloves garlic, smashed and minced
One teaspoon dried thyme
One bay leaf
Salt and freshly cracked black pepper to taste

The Finishing Creaminess

Four tablespoons unsalted butter
One third cup all-purpose flour
Two cups whole milk, brought to room temperature
One half cup heavy cream
One cup sharp cheddar cheese, shredded

Garnish and Texture

Six strips thick-cut bacon, cooked until crisp and crumbled
One bunch fresh chives, finely chopped
One fourth cup sour cream for dolloping

The Preparation Sequence

Sauté the aromatic vegetables in a large Dutch oven until the onions are translucent.
Add the cubed potatoes and stock, ensuring the liquid fully submerges the vegetables.
Simmer the mixture over medium heat until the potatoes are tender when pierced with a fork.
In a separate small saucepan, create a blonde roux by whisking the butter and flour together.
Slowly incorporate the milk into the roux to create a smooth, thickened bechamel.
Whisk the thickened milk mixture into the main soup pot.
Partially blend the soup to reach your desired consistency, leaving some chunks for texture.
Stir in the heavy cream and shredded cheese until completely melted.
Season with final adjustments of salt and pepper.

Mastering the Nuances of the Process

The first phase of creating this soup involves a gentle sweat of the mirepoix. You are looking for the carrots to release their natural sugars and the celery to soften without developing any brown edges. When you add the potatoes, ensure they are cut into uniform half-inch cubes. This uniformity is not just for aesthetics; it ensures that every piece of potato reaches the same level of softness at the same time, preventing a mix of hard centers and overcooked mush.

Once the potatoes are simmering in the stock, resist the urge to boil them vigorously. A gentle simmer keeps the starch locked within the potato until you are ready to release it. You will know they are ready when a paring knife slides in and out with zero resistance. At this point, the liquid will have turned slightly opaque and fragrant from the thyme and bay leaf.

The roux-based thickener is a critical step for a professional finish. By cooking the flour and butter for two minutes before adding milk, you remove the raw flour taste. When adding the milk, do it in small increments, whisking constantly. This creates a glossy, lump-free sauce that stabilizes the Golden Potato Soup. When this mixture meets the starch-rich potato water, it creates a cohesive body that won’t separate or “weep” when stored.

For the final texture, a potato masher or an immersion blender is your best tool. If using an immersion blender, only pulse it three or four times. You want to emulsify about forty percent of the potatoes to create a creamy backdrop while leaving the rest whole. This contrast between the silky liquid and the tender potato bites is what defines a high-quality soup. Finally, adding the cheese at the very end over low heat prevents the proteins in the dairy from seizing, ensuring a smooth finish.

Culinary Secrets for Success

Choose the Right Tuber: While Russets are great for baking, they can fall apart too easily here. Yukon Golds provide the “golden” hue and a waxy-creamy texture that holds up through the simmering process.
The Temperature of Dairy: Always bring your milk and cream to room temperature before adding them to the hot soup. Adding cold dairy to a hot liquid can cause the soup to “break” or curdle.
The Shredded Carrot Trick: Shredding the carrots instead of dicing them allows them to melt into the broth. This provides a subtle sweetness and boosts the golden color without adding chunky textures that might distract from the potato.
The Power of Acid: If the soup tastes “heavy” or “flat” after seasoning, add one teaspoon of fresh lemon juice or white wine vinegar. The acidity cuts through the fat of the cream and cheese, brightening the entire profile.
Resting Time: Like a good sauce, this soup benefits from sitting for ten minutes off the heat before serving. This allows the starches to fully hydrate and the flavors to settle.
Salt Management: Because stocks vary in saltiness, wait to add your final salt measurements until the cheese has been incorporated, as the cheddar adds its own salinity.

Creative Variations

The Smoky Vegetarian

Replace the chicken stock with a rich vegetable broth and omit the bacon. To maintain the depth of flavor, add one teaspoon of smoked paprika and a drop of liquid smoke to the sautéed vegetables. This mimics the campfire quality of bacon without the meat.

Loaded Baked Potato Style

Increase the amount of sharp cheddar to two cups and stir in a half cup of chopped green onions directly into the pot. Serve with an extra-large dollop of sour cream and a heavy dusting of black pepper to lean into that classic steakhouse flavor profile.

The Spicy Kick

Diced jalapeños can be sautéed along with the onions for a slow heat. For a more vibrant, immediate spice, whisk in a tablespoon of hot sauce or a pinch of cayenne pepper during the final simmering stage.

Serving and Presentation

Presentation is key for a dish that is monochromatic. Serve the soup in wide, shallow bowls to maximize the surface area for toppings. A swirl of heavy cream or a small spoonful of sour cream in the center creates a beautiful visual contrast.

Place the crumbled bacon and fresh chives in a focused pile in the middle of the bowl rather than scattering them everywhere; this keeps the toppings crisp for longer. Accompany the soup with a side of crusty sourdough bread toasted with garlic butter, which provides a necessary crunch to balance the soft texture of the soup.

Common Questions

Can I make this soup in advance?

Yes, this soup actually improves after a night in the refrigerator as the flavors have more time to meld. When reheating, do so over low heat and add a splash of milk to loosen the consistency, as the potatoes will continue to absorb liquid while cold.

How do I prevent the soup from becoming gummy?

Gumminess usually occurs from over-processing the potatoes. If you use a high-speed blender, you will break the starch cells too aggressively. Stick to a hand masher or very brief pulses with an immersion blender for the best results.

Can this recipe be frozen?

Due to the high dairy content and the nature of potatoes, freezing is not recommended. Potatoes tend to become grainy and the cream can separate upon thawing. It is best enjoyed within four days of being made.

Nutrition Information

Nutrient	Amount per Serving
Calories	385 kcal
Protein	12 g
Carbs	42 g
Fat	20 g
Fiber	5 g
Sugar	6 g
Sodium	840 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.