This Smoked Gouda Potato Soup is warm and creamy, stuffed full of tender potatoes and rich cheese. It’s like a big hug in a bowl on chilly days!
Honestly, the smoky flavor from Gouda makes every spoonful special. I often top mine with crispy bacon and green onions for an extra tasty touch. Yum!
Making this soup is super easy! Just cook the potatoes, mix in the cheese, and blend it all together. Serve it with crusty bread for a cozy meal that feels fancy!
Key Ingredients & Substitutions
Russet Potatoes: These are great for their creamy texture when cooked. If you want something different, yukon gold potatoes work well too! They add a buttery taste, which is a nice touch.
Smoked Gouda Cheese: This gives the soup its signature smoky flavor. If you can’t find it, a mix of regular Gouda and a bit of liquid smoke can be a tasty substitute. Alternatively, you could use sharp cheddar for a different flavor profile.
Chicken Broth: I often use homemade broth for a richer taste, but store-bought works fine too. If you’re vegetarian, opt for vegetable broth! It won’t change the heartiness of the soup.
Milk: Whole milk makes the soup creamy, but you can substitute almond milk or oat milk for a lighter version. If you want it extra creamy, swirl in some half-and-half!
How Can I Successfully Thicken My Soup?
The roux is essential to thicken the soup properly. This is made by cooking flour with butter. Here’s how to do it:
- Once your onions are soft, sprinkle the flour over and stir constantly for about 2 minutes. This helps to cook off the raw flour taste.
- When whisking in the broth, add it slowly to prevent lumps. Keep stirring until the mixture is smooth—this is key!
- Simmer with the potatoes until they’re tender; don’t forget to partially puree some of the soup to get that creamy texture while keeping it chunky.
By following these steps, you’ll achieve a thick and hearty texture in your soup that everyone will love!
Smoked Gouda Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced Russet potatoes (about 4 medium potatoes)
- 4 cups chicken broth (or vegetable broth)
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded smoked Gouda cheese
- 1/2 cup shredded sharp cheddar cheese (optional, for extra sharpness)
- 1/2 teaspoon smoked paprika (to enhance smoky flavor)
- Salt and freshly ground black pepper, to taste
- 4-6 slices of bacon, cooked and crumbled (for garnish)
- 2 tablespoons fresh chives, chopped (for garnish)
- Sour cream or heavy cream (optional, for creamier texture)
How Much Time Will You Need?
This delicious Smoked Gouda Potato Soup takes about 10 minutes to prep, and around 30 minutes to cook. In total, you’ll have a warm, comforting soup ready in about 40 minutes. Perfect for a cozy weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by melting the butter in a large pot or Dutch oven over medium heat. Once melted, toss in the chopped onion and cook for about 5 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another minute until it smells heavenly!
2. Create the Roux:
Next, stir in the flour and cook everything together, stirring constantly for about 2 minutes. This roux helps to thicken your soup and adds richness!
3. Add the Broth and Potatoes:
Now, slowly whisk in the chicken broth, ensuring to break up any lumps for a smooth mixture. Bring it all to a simmer, and then add the diced potatoes, smoked paprika, and a pinch of salt and pepper. Let it simmer uncovered for about 15-20 minutes until the potatoes are tender.
4. Blend for Creaminess:
Using a stick blender, carefully puree some of the soup to make it creamy, while still leaving some good chunky bits. If you don’t have a stick blender, you can scoop half of the soup into a blender, puree it, and then return it to the pot.
5. Stir in the Milk and Cheese:
Lower the heat to low and stir in the milk and shredded smoked Gouda cheese (and cheddar if you want). Keep stirring gently until the cheese melts and the soup is smooth. Be careful not to boil it at this stage as it can curdle.
6. Final Taste and Adjust Seasoning:
Give your soup a taste and adjust the seasoning with any extra salt and pepper as needed. For an even creamier texture, you can stir in a splash of sour cream or heavy cream.
7. Serve and Enjoy:
Serve the soup hot, garnished with crispy crumbled bacon and a sprinkle of fresh chives. This adds a lovely pop of flavor and color!
This delightful soup brings out the smoky, cheesy goodness of smoked Gouda balanced with tender potatoes and creamy broth—perfect for a comforting meal! Enjoy every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes give a creamy texture, Yukon Gold potatoes are a great alternative because of their buttery flavor. Just ensure they are peeled and diced similarly for even cooking.
What Can I Substitute for Smoked Gouda?
If you can’t find smoked Gouda, a combination of regular Gouda with a bit of liquid smoke can work well. Alternatively, using sharp cheddar cheese will give you a different but delicious flavor profile!
Can I Make This Soup Ahead of Time?
Yes, you can make the soup ahead and store it in the fridge for up to 3 days. Just reheat gently on the stove, stirring occasionally. If the soup is too thick after refrigeration, you can thin it out with a little extra broth or milk.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you plan to freeze it, let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months; just remember to reheat it slowly and stir well to revive the creaminess!