This creamy smoked Gouda potato soup is the ultimate comfort food. With tender potatoes and a rich, smoky flavor from the cheese, it’s a warm hug in a bowl!
You can top it with crispy bacon or some fresh herbs for extra yum! I love making this soup on chilly days—it’s quick to whip up and perfect for cozy meals!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for this soup because they become creamy when cooked. If you want a lighter option, try using Yukon Gold potatoes, which are just as tasty.
Smoked Gouda: This cheese gives the soup its rich flavor. If unavailable, try using aged cheddar or fontina for a new twist, keeping in mind the taste will change a bit.
Bacon: Bacon adds a lovely crunch and flavor. For a vegetarian version, use smoked paprika or liquid smoke to add a smokey flavor instead of bacon.
Broth: You can use homemade or store-bought chicken or vegetable broth. If you prefer a gluten-free option, ensure your broth and flour are certified gluten-free or use cornstarch as a thickener.
Dairy: If you’re looking to lighten the soup or avoid dairy, substitute with almond or oat milk and a plant-based cream. The taste will vary but can still be delicious!
How Can I Make Sure My Soup is Creamy and Not Lumpy?
A common struggle is achieving a smooth consistency. Here are essential tips to help you out:
- Make a roux: After sautéing onions and garlic, stir in flour to create a roux. This helps thicken the soup and keeps it creamy.
- Blend it well: Use an immersion blender for a smooth texture right in the pot. If you don’t have one, carefully blend the soup in batches in a standard blender, being cautious with the hot liquid.
- Add dairy slowly: When incorporating milk and cream, do it over low heat and avoid boiling afterward to prevent curdling.
Smoked Gouda Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 1/2 cups smoked Gouda cheese, shredded
- 4 strips bacon
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Optional: additional shredded smoked Gouda cheese for garnish
How Much Time Will You Need?
This delicious smoked Gouda potato soup will take about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes from start to finish. It’s quick to prepare, making it perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon strips over medium heat until they are crispy. Once done, remove the bacon and place it on paper towels to drain excess grease. Once it cools, crumble it into smaller pieces and set aside for later use.
2. Sauté the Vegetables:
Add butter to the pot with the leftover bacon drippings. When the butter has melted, add the chopped onion and sauté for about 3-4 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another minute until it’s aromatic.
3. Create the Roux:
Now, sprinkle the flour over the sautéed onions and garlic, stirring constantly to make a roux. Cook this mixture for about 1-2 minutes without allowing it to brown. This step is crucial for thickening the soup later on!
4. Add Broth and Potatoes:
Gradually pour in the chicken or vegetable broth while stirring to avoid any lumps. Next, add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the potatoes are tender.
5. Blend the Soup:
Once the potatoes are cooked, use an immersion blender to puree the soup to your desired consistency. You can blend it completely smooth or leave some chunks for a great texture. If you don’t have an immersion blender, carefully blend in batches using a standard blender.
6. Add Dairy:
Stir in the milk and heavy cream. Heat the soup gently on low heat, making sure not to boil it after adding the dairy, as this can cause curdling.
7. Incorporate the Cheese:
Add the shredded smoked Gouda cheese, stirring until it is completely melted and incorporated into the soup. Taste and season with salt and pepper to your liking.
8. Serve & Garnish:
Serve the soup hot, garnished with the crumbled bacon, chopped chives, and additional shredded smoked Gouda if desired. It’s the perfect topping for a cozy finish!
9. Enjoy with Bread:
Pair the soup with some crusty bread or rolls for a complete, hearty meal. Enjoy every creamy and smoky bite!
Can I Use Different Types of Cheese?
Yes! If you’re looking for alternatives, aged cheddar or fontina can work well, although the flavor will be slightly different. For a milder taste, try using Monterey Jack.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of milk or cream if it has thickened too much.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth. You might also want to add some smoked paprika to introduce a similar smoky flavor. The soup will still be delicious!
How Can I Thicken the Soup?
If you’d like a thicker consistency, you can mash some of the cooked potatoes with a fork or potato masher before blending. Alternatively, adding more flour to the roux in step 3 can also help. Just make sure to cook it a little longer to remove the raw flour taste!
