Yukon Gold and Cheddar Cheese Soup

finished yukon soup

This robust soup is made with delicious Yukon Gold potatoes and cheddar cheese. I garnish the finished soup with some applewood smoked bacon pieces and chopped scallions. This hearty soup can easily be served as a dinner with a great salad and some crusty bread.

This soup freezes well if you use the cream or half and half. If you use evaporated skim milk, I recommend freezing the soup without it. Thaw the soup and when reheating, add the milk. Milk has a high water content in it and when frozen in soups, it can look curdled when thawed.

Yukon Golds are fairly easy to find these days. They have a lower starch content than regular russet potatoes. If you don’t use the potatoes right away, store them in a cool area – about 40 to 50 degrees.


  • 4 tablespoons unsalted butter
  • 2 to 3 peeled shallots, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1/4 cup flour
  • 6 cups of coarsely chopped peeled Yukon Gold potatoes
  • 6 cups of vegetable or chicken broth
  • 1 1/2 cups cream or half and half (substitute evaporated skim milk if you want to watch calories!)
  • 2 cups of shredded cheddar cheese
  • 3/4 teaspoon cumin
  • salt and white pepper to taste
  • cooked applewood smoked bacon pieces (we use Nueske brand bacon from Wisconsin)
  • chopped scallions for garnish

Instructionsshallots in pot

Melt the butter in a stock pot.  Finely chop the shallots and garlic clove .  Add the shallots and garlic to the melted butter. Saute until shallots are translucent….stirring often.

Add the flour. Stir for about 30 seconds to cook the flour and create the “roux” for the soup.

adding Yukon potatoesAdd the chopped Yukon gold potatoes to the pot.

Add the stock. You should have enough stock to cover the potatoes. If not, add a little more stock or water to cover the potatoes.

Let simmer until the potatoes are very tender…about 45 minutes to an hour depending on size of potato pieces. Stir occasionally to make sure potatoes don’t get stuck to the bottom of the pot.

pureeing soupTurn off the heat and puree the soup. This can be done in batches in a food processor or with a hand held immersion blender like I am using in the photo to the right.

Add the cream or evaporated skim milk , the cumin and salt and white pepper to taste.

adding cheddarAdd the cheddar cheese and stir until blended. Try to stir in one direction so the cheese does not get “stringy.”

Place into large soup bowls and garnish with pieces of applewood smoked bacon and chopped scallions.

We also garnish the soup with basil infused olive oil or chili oil which we purchase from the Door County Oilerie located in Fish Creek. Their products are also available by mail through their website.



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