When the weather dips, there’s nothing more satisfying than a steamy bowl of soup. Creamy ones are my comfort foods–like this one I call Yukon Gold Potato soup. It is close to being a stew with creamed potatoes, carrots, corn and delightful seasonings. And so easy to make.
I have made it with Russet potatoes, but my first choice is to use Yukon Gold since these are the creamiest potatoes I know. But any potato will do well in this soup. Prep time is made quicker by using a Vidalia Wizard to cube the potatoes. I just cut the potatoes into thick slabs, lay them on the grid of the Wizard, one at a time, and pull down the top. It makes cups of cubes in no time. I prefer cubing the potatoes because they will cook up faster than if I cut them in chunks.
An immersible blender is another kitchen tool to make this easy soup. After the potatoes and carrots have softened, I will take half of the soup mixture, put it in a second pot and use the immersible blender to make a creamy soup base. You could use a regular blender, but I find it it easier with the immersible kind. I will then put the creamy base back into the soup. This is step 1 in making the soup thick and creamy.
The second step is to make a thick milk mixture. In a separate bowl or measuring cup, add one cup of plant-based milk, whisk in 3 tablespoons of all-purpose flour, a little at a time, until you have a thicker milk. Add this to the soup, along with the corn. Bring this to a boil (which takes about 5 minutes).
Soup’s on! I often serve this with some cornbread and a tossed salad for a filling and hearty lunch.
Yukon Gold Potato Soup
Ingredients
- 4 large Yukon gold potatoes
- 3 carrots peeled and cut in coins
- 1 medium onion chopped
- 2-3 minced garlic cloves or 2-3 tsp garlic powder
- 4 cups water
- 1/2 tsp thyme
- 1 T dried parsley
- 1 tsp salt or salt substitute
- 1 bay leaf
- 1 1/2 cups corn canned or frozen
- 1 cup soy milk or your favorite plant-based milk
- 3 T all-purpose flour can be gluten free
Instructions
- Add all ingredients to a large soup pot, except for the corn, milk and flour. Cover and bring to a low boil. Cook until the potatoes and carrots have softened. This should take about 15 minutes.
- Remove the bay leaf. Blend about ¼ of the soup using an immersion blender. Or you can use a regular blender.
- In a separate bowl, add the milk; whisk in the flour to make a thickened mixture.
- Add this mixture plus the remaining milk and corn to the soup.
- Bring to a low boil for about 5-10 minutes. Serve immediately. Enjoy!
SPOTLIGHT ON YUKON GOLD POTATOES: Did you know one Yukon Gold potato meets one-half of your daily needs for vitamin C? It contains nearly twice the amount of vitamin C as a regular baking potato. One medium Yukon Gold is also a good source of potassium, which can help lower blood pressure by decreasing the effects of sodium.
