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Yukon Gold Potato Soup

A thick and creamy potato soup is so satisfying on a cold winter's day.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Servings: 4
Calories: 270kcal
Author: Sue Gilmore

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 ΒΌ 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!