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! My kids love this soup so much they always ask for another bowl!
Yukon Gold Potato Soup
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.
Also, because you know I don’t like to waste my time peeling potatoes (hey no peel mashed potatoes), yukon golds have very thin skins which means peeling them is totally unnecessary.
Serve some dinner rolls, buttermilk cornbread or Italian bread next to the soup for dipping and dinner is ready – enjoy!
No Bacon Potato Soup
I’d say the majority of potato soups call for bacon, and I get it, bacon is delicious, but I am usually racing against the clock for every meal, and cooking up bacon is just an additional step that sometimes I just can’t do.
I find that the potatoes, along with the cream base, are totally hearty enough for a full meal, without needing the bacon. Also, I like that it feels a whole crowd – vegetarian or not – so it takes the worry away if you’re going to make a big pot for a family dinner.
Ingredients:
- diced Yukon Gold potatoes (want to make potato soup with idaho potatoes? check out my crockpot idaho potato soup!)
- 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
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 and a fork easily slides in.
Drain the vegetables, but KEEP ALL THE BROTH THAT’S LEFT IN THE SOUP POT.
In the same pot that has the broth in it, add milk and stir until heated.
In a small bowl mix flour and melted butter together. Add the flour mixture into the pot, continue to stir until it thickens.
Add in drained vegetables, frozen corn, remaining cups of chicken broth, bouillon cubes, garlic powder, onion powder and pepper.
Continue stirring for a couple minutes until well combined and thoroughly heated.
Want to Make It Cheesy?
Add 1-2 cups shredded cheddar cheese, or cubed Velveeta into the soup at the end, stirring until it fully melts and becomes creamy.
Add Leftover Ham for Potato Ham Soup
This is a great way to use leftover ham. Simply chop the ham into bite size pieces and add it into the soup pot at the end, stirring until heated.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator. Potato soup stores well for up to 5 days.
Pin for later:
Yukon Gold Potato Soup (No Bacon!)
PrintIngredients
- 7 cups Yukon potatoes diced
- 3 stalks celery diced
- 1/2 cup onion finely chopped
- 5 cups chicken broth divided
- 4 cups milk
- 6 tablespoons all-purpose flour
- 6 tablespoons butter melted
- 2 cups corn fresh, frozen or canned
- 4 chicken bouillon cubes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
Instructions
- Add potatoes, celery, onion and 2 cups of chicken broth into a large soup pot. Bring to a boil and continue cooking until potatoes are tender and a fork easily slides in, about 15 minutes. Drain the vegetables, KEEPING ALL THE BROTH THAT’S LEFT in the pot.
- In the same pot that has the broth in it, add milk, stirring over medium high heat. In a small bowl mix flour and butter together. Add the flour mixture into the pot, continue to stir until it thickens.
- Add in drained vegetables, corn, remaining 3 cups of chicken broth, bouillon cubes, garlic powder, onion powder and pepper. Continue stirring for a couple minutes until well combined.
- Serve in bowls and enjoy with a dinner roll or some cornbread.
Lorraine says
Pamela – I made your potato soup this morning and had it for lunch – WOW!!! it is delicious – the flavor is amazing – followed your instructions to a tee – Excellent!!!
Pamela Reed says
Thank you so much Lorraine! This makes me so happy. We just had it for dinner last night, my daughter’s request – she loves it! 🙂