GK's Yukon Gold Potato Cheese Soup with Sour Cream

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Cook Time
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Recipe: #3631

December 21, 2011

"Yukon Golds are my favorite potatoes...I think they taste better and the creamy color is a nice touch in soup too. There's nothing especially unique about this soup - it combines a recipe from the internet that I Googled today and elements of other potato soup recipes I've made in the past - but it makes for a delicious, comforting lunch on a gloomy, rainy winter day. Or anytime. :)"

Original recipe yields 2 servings


  • Serving Size: 1 (847.3 g)
  • Calories 339.3
  • Total Fat - 14 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 44.9 mg
  • Sodium - 779.6 mg
  • Total Carbohydrate - 37.1 g
  • Dietary Fiber - 5.7 g
  • Sugars - 10.9 g
  • Protein - 16.9 g
  • Calcium - 405 mg
  • Iron - 2.1 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.2 mg

Step 1

Saute onions and grated carrot in olive oil (I also added about a tsp of butter for additional flavor) with seasonings until the onions are soft. Add cubed potatoes and chicken broth. Place on medium low heat and cook until potatoes are very soft and tender.

Step 2

Mash the potatoes slightly (a potato masher works fine) . Reduce heat and add sour cream, stir mixture. Add shredded cheese and stir until cheese is completely melted. Continue simmering to blend flavors but DO NOT boil!

Step 3

Serve garnished with green onions and additional cheese, if desired. Bacon bits would add a nice flavor and texture, too for the garnish.

Tips & Variations

No special items needed.



A tasty soup we really enjoyed, thanks for sharing this here with us.

review by:
(28 Feb 2013)