Yukon Gold Potato Soup With Shrimp and Bacon


  • 3-4 Yukon gold potatoes, peeled and cut into medium pieces
  • 1 white onion, peeled and medium diced
  • 1 celery root, peeled and medium diced
  • 1 leek (white part only), sliced
  • 1 quart vegetable stock
  • 3 quarts milk
  • 1 cup creme fraiche
  • 2 tablespoons butter
  • salt and white pepper, to taste
  • several shrimp, cooked and diced
  • several strips smoked bacon, cooked and diced
  • several potatoes, blanched and diced
  • several chives, finely sliced


  1. Place all but the creme fraiche and butter in a large soup pot. Gently cook over medium heat until potatoes are tender.
  2. Remove from heat and puree in a high-speed blender until smooth. Season with salt and pepper, add creme fraiche and butter and readjust seasoning. Adjust consistency with vegetable stock.
  3. Garnish bowls with shrimp, bacon and potatoes and then pour hot soup over the top. Garnish with sliced chives.

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