Yukon Gold potatoes are known for their creamy, buttery taste and texture. They're great roasted, pan-fried, and especially simmered, like in this great-tasting soup. This recipe was written by The Healthline Editorial Team: http://www.healthline.com/health-recipes/yukon-gold-potato-rosemary-soup —Healthline
In a large Dutch oven or stockpot sprayed with cooking spray, cook chopped bacon until crisp. Remove bacon and set on paper towel. Add onion to pan and cook 3 minutes or until translucent. Add garlic and cook 30 seconds. Place potatoes and chopped onion in a deep stock pan and add water, just to cover them. Bring to a boil and cook until tender.
Drain potatoes, reserving 2 cups cooking liquid. Add liquid to blender and add 2 cups of potatoes and puree until smooth. Add puree to potatoes and stir to combine.
Slowly add hot milk a cup at a time until desired consistency is achieved. Return pan to medium heat, stir in rosemary, and bring mixture to a simmer, stirring constantly. Serve immediately and garnish with reserved bacon.