dinner tonight?

YUKON GOLD POTATO SOUP

COMFORT FOOD IN A BOWL

Potato Soup made with buttery yukon gold potatoes tastes like a hearty potato chowder! This is a no bacon, no cheese potato soup – the milk makes it creamy enough!

WHY YUKON GOLDS?

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.

no bacon needed

I find that the potatoes, along with the cream base, are totally hearty enough for a full meal, without needing the bacon. So skip the bacon with this soup recipe!

INGREDIENTS

– diced potatoes – 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

1. 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.

HOW TO MAKE

2. Drain the vegetables but keep the broth in the pot. 

HOW TO MAKE

3. Add milk, stirring over medium high heat with the broth. In a small bowl mix flour and butter together. Add the flour mixture into the pot, continue to stir until it thickens. 

HOW TO MAKE

4. Add in drained vegetables, corn, remaining  chicken broth, bouillon cubes, garlic powder, onion powder and pepper.

HOW TO MAKE

5. Serve in bowls and enjoy with a dinner roll or some cornbread.

TIP ON STORING LEFTOVERS:

Store leftovers in an airtight container in the refrigerator. Potato soup stores well for up to 5 days.