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Golden Potato Soup

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This Golden Potato Soup is a velvety, rich masterpiece using Yukon Gold potatoes for a naturally buttery texture. Topped with crisp bacon and sharp cheddar, it is the ultimate restorative meal.

Ingredients

Scale

3 lbs Yukon Gold potatoes, peeled and cubed

1 yellow onion, diced

3 carrots, shredded

3 stalks celery, minced

6 cups low-sodium chicken stock

4 cloves garlic, minced

1 tsp dried thyme

1 bay leaf

4 tbsp unsalted butter

1/3 cup all-purpose flour

2 cups whole milk

1/2 cup heavy cream

1 cup sharp cheddar cheese, shredded

6 strips thick-cut bacon, cooked and crumbled

Fresh chives, chopped

Instructions

1. Sauté the onion, carrots, and celery in a Dutch oven with butter until soft.

2. Add the cubed potatoes, chicken stock, garlic, thyme, and bay leaf.

3. Simmer over medium heat for twenty minutes or until potatoes are tender.

4. In a separate pan, melt butter and whisk in flour for two minutes to create a roux.

5. Gradually whisk milk into the roux until thickened and smooth.

6. Stir the thickened milk mixture into the main soup pot.

7. Pulse with an immersion blender to reach desired creaminess while leaving some chunks.

8. Stir in the heavy cream and shredded cheddar cheese until melted.

9. Season with salt and pepper and serve with bacon and chives.

Notes

Use Yukon Gold potatoes for the best creamy texture without the graininess of Russets.

Ensure milk is at room temperature before adding to the hot soup to prevent curdling.

Add a teaspoon of lemon juice at the end to brighten the flavors if the soup tastes too heavy.

Nutrition

Find it online: https://www.flavourrecipe.com/golden-potato-soup/