This creamy smoked Gouda potato soup is a big hug in a bowl. With the rich flavor of cheese and tender potatoes, it’s simply comforting and delicious!
If you’re like me, you’ll find it hard to resist a second serving! Pair it with some crusty bread, and you’ve got a cozy meal that warms your heart. 😊
Key Ingredients & Substitutions
Bacon: This adds a lovely smoky flavor and a bit of crunch. If you want a vegetarian option, try using smoked paprika with olive oil for that smoky essence.
Smoked Gouda: This cheese is the star! If you can’t find it, cheddar can work, but it will change the flavor a bit. Try mixing in some fontina for a creamier texture.
Potatoes: Yukon Gold or Russet potatoes are best for a creamy texture. In a pinch, you could use red potatoes, but they might not break down as easily.
Broth: Chicken broth gives great flavor, but vegetable broth is a nice alternative for a lighter, plant-based dish.
How Do I Blend the Soup Smoothly Without Mess?
Blending soup can be tricky! Here’s how to do it safely:
- Using an immersion blender is the easiest and least messy way. Just stick it into the pot and blend until smooth.
- If using a regular blender, fill it halfway. Start on a low speed to avoid splatters, then increase speed. Always remove the center cap of the lid and cover with a towel to release steam.
By blending part of the soup, you’ll keep a nice texture that isn’t completely smooth but still creamy!
Smoked Gouda Potato Soup
Ingredients You’ll Need:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk or half-and-half
- 1 1/2 cups shredded smoked Gouda cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Crusty bread or toasted baguette slices (optional, for serving)
How Much Time Will You Need?
This cozy soup takes about 10 minutes to prep and 30 minutes to cook. So, you’ll be enjoying a warm bowl of creamy goodness in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s nice and crispy. Once done, use a slotted spoon to remove the bacon and place it on paper towels to drain. Leave about 2 tablespoons of the bacon fat in the pot for flavor!
2. Sauté the Veggies:
Add the butter to the pot with the bacon fat and melt it over medium heat. Toss in the finely chopped onion and sauté until it’s soft and translucent, about 5 minutes. Next, add the minced garlic and stir for another minute until it smells amazing!
3. Prepare the Base:
Sprinkle the flour over the onion and garlic mix, stirring well to combine. Cook this for about 2 minutes to get rid of the raw flour taste, constantly stirring to avoid burning.
4. Add Broth and Potatoes:
Slowly whisk in the chicken (or vegetable) broth to prevent lumps. Then, add those diced potatoes to the pot. Bring the soup to a gentle boil.
5. Simmer Away:
Once boiled, reduce the heat and let the soup simmer until the potatoes are very tender; this should take about 15-20 minutes.
6. Blend Your Soup:
If you have an immersion blender, use it to blend the soup until it’s mostly smooth but still has some chunks for texture. If you prefer, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
7. Add Cheese and Creaminess:
Stir in the milk (or half-and-half) and the shredded smoked Gouda cheese. Cook over low heat, stirring often, until the cheese melts entirely and the soup is heated through. Avoid boiling once the cheese is added to keep it creamy.
8. Season and Serve:
Finally, season the soup with salt and freshly ground black pepper to your taste. Serve it hot, garnished with the reserved crispy bacon and chopped fresh chives. Don’t forget some crusty bread or toasted baguette slices for dipping!
Enjoy this rich, creamy, and smoky potato soup that’s perfect for chilly days! 🍲❤️
Can I Use a Different Cheese?
Absolutely! While smoked Gouda gives this soup its signature flavor, you can substitute it with smoked cheddar or even a combination of sharp cheddar and mozzarella for a similar creamy texture.
Can I Make This Soup Vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add more vegetables like carrots or celery for added flavor and nutrition.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of milk to maintain creaminess if needed.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator and reheat on the stove over low heat.
