Gold Potato Soup Recipe

There’s something incredibly comforting about a bowl of homemade potato soup, especially when it’s rich, creamy, and filled with all the flavors that speak of home. Gold Potato Soup is one of those recipes that feels like a hug in a bowl – creamy, slightly tangy, and hearty enough to satisfy even the hungriest of appetites.

What sets Gold Potato Soup apart from the regular potato soup you might know is the use of Yukon Gold potatoes. These potatoes bring a buttery flavor and smooth texture, which makes the soup even more luscious. Paired with the right mix of seasonings, dairy, and a few added ingredients, this soup is the perfect choice for a cozy night in or a comforting lunch. Whether you’re a seasoned chef or a kitchen beginner, this recipe is easy to follow and incredibly rewarding.

Let’s dive into the recipe and all the little tips and tricks to make sure you get the most out of this rich, velvety dish.

Gold Potato Soup Recipe

This recipe is designed to be straightforward but packed with flavor, ensuring that you end up with a creamy, indulgent potato soup every time. Here’s the step-by-step breakdown.

Ingredients Needed

Before jumping into the cooking, let’s gather everything you’ll need. The list might seem basic, but when combined, these ingredients create the perfect balance of flavor and texture.

• Yukon Gold potatoes (about 4 large or 5 medium-sized): These are the star of the show! Their buttery taste and texture make the soup extra rich.
• Butter (2 tablespoons): Adds richness and helps sauté the vegetables to release all their flavors.
• Yellow onion (1 medium): Provides a bit of sweetness and savory depth to the base.
• Garlic (3 cloves, minced): Garlic will give the soup a wonderful aroma and savory flavor that really complements the potatoes.
• Carrots (2 medium, diced): Sweet and earthy, carrots balance the richness of the soup and add some color.
• Celery (2 stalks, chopped): Adds a subtle crunch and flavor that cuts through the creaminess.
• Chicken or vegetable broth (4 cups): The liquid base for the soup. Broth adds flavor and depth compared to plain water.
• Whole milk (1 cup): For creaminess. You can substitute with heavy cream if you want an even richer texture, but whole milk works perfectly for balance.
• Flour (2 tablespoons): Used to make a roux and thicken the soup, giving it a velvety texture.
• Salt and pepper (to taste): Simple seasonings to bring everything together. Add more to your liking.
• Chopped fresh parsley or green onions (for garnish): These are optional, but they make the soup look even more inviting and add a bit of freshness on top.

Cooking Instructions

This is the fun part! Once everything is prepped, it’s time to get cooking. Follow these steps to make your Gold Potato Soup:

1. Prep the potatoes: Start by peeling and dicing the Yukon Gold potatoes into small cubes. They don’t need to be perfectly uniform, but smaller pieces will cook faster and make the soup creamier.
2. Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté for about 5 minutes until they start to soften and become fragrant. Add the minced garlic and cook for another 1-2 minutes, being careful not to let the garlic burn.
3. Make the roux: Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes. This will form a paste that thickens the soup later.
4. Add broth and potatoes: Pour in the chicken or vegetable broth, followed by the diced potatoes. Stir everything together and bring it to a gentle simmer. Let it cook uncovered for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Blend the soup (optional): If you prefer a smoother soup, use an immersion blender to puree part or all of the soup right in the pot. You can also transfer it in batches to a regular blender if you don’t have an immersion blender. If you want a chunkier texture, skip this step and move on to the next.
6. Add the milk: Pour in the whole milk and stir until the soup is creamy and smooth. Let it simmer for an additional 5 minutes to heat everything through. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with chopped parsley or green onions for a fresh burst of flavor.

Ingredient Insights

To truly understand why this soup tastes so good, let’s take a deeper look at some of the key ingredients:

• Yukon Gold Potatoes: These potatoes are the key to the soup’s rich flavor and texture. They are naturally creamy and buttery without the need for added cream or butter. Their waxy texture holds up well during cooking, which prevents them from falling apart like starchy potatoes would.
• Butter: Butter is used not only to sauté the vegetables but also to enhance the richness of the soup. It helps create a luscious mouthfeel that complements the potatoes’ creamy texture.
• Broth: Using a good-quality chicken or vegetable broth will elevate the flavor of the soup. Broth is rich and savory, giving the soup a more complex, satisfying taste compared to water.
• Whole Milk: Whole milk strikes a perfect balance between creaminess and lightness. You could use cream for a more decadent texture, but whole milk provides just enough richness without making the soup too heavy.

Expert Tips

• Use an immersion blender for the perfect consistency: If you love a smooth soup, an immersion blender is your best friend. It makes it easy to puree the soup right in the pot. If you don’t have one, a regular blender works too, but remember to blend in batches and let the soup cool slightly before blending to avoid splatters.
• Don’t skip the roux: The flour helps thicken the soup without the need for cornstarch or a slurry. It also adds a slight depth to the flavor that balances the creaminess.
• Season as you go: Taste your soup at different stages of cooking. The potatoes can absorb a lot of flavor, so be sure to adjust the seasoning with salt and pepper before finishing the soup.
• Make ahead: This soup tastes even better the next day as the flavors meld together. If you have time, make it a day ahead, store it in the fridge, and reheat it when ready to serve.

Recipe Variations

• Vegan Gold Potato Soup: Replace the butter with olive oil or a plant-based butter, and use coconut milk or almond milk instead of whole milk. Make sure to use vegetable broth to keep it vegan.
• Loaded Potato Soup: Top your soup with crispy bacon bits, shredded cheese, sour cream, and chives for a loaded potato version. This adds extra texture and flavor.
• Spicy Gold Potato Soup: If you like a bit of heat, try adding a pinch of red pepper flakes or a diced jalapeño while sautéing the vegetables. This will give the soup a nice kick without overpowering the other flavors.

Final Words

Gold Potato Soup is one of those recipes that feels both comforting and special at the same time. Whether you’re cozying up on a cold day or just need something to satisfy a craving, this recipe will never disappoint. The key is using quality ingredients like Yukon Gold potatoes, and taking your time to sauté and season everything perfectly.

You’ll end up with a rich, velvety bowl of soup that will warm you from the inside out – and trust me, it’s going to be hard to stop at just one bowl.