This creamy Smoked Gouda Potato Soup is a warm hug in a bowl! Loaded with hearty potatoes and rich, smoky cheese, it’s perfect for chilly days.
I can’t resist the combo of creamy and smoky flavors; they’re just right together! Pair it with some crusty bread, and you’ve got a cozy dinner that feels like a treat! 🍞
Key Ingredients & Substitutions
Bacon: Bacon brings a crispy texture and a smoky flavor to the soup. You can substitute with turkey bacon or omit it for a vegetarian option. If using plant-based bacon, check for a smoky variety!
Russet Potatoes: These are ideal for this soup as they become creamy when cooked. If you’re short on russets, Yukon gold potatoes work nicely, too!
Smoked Gouda Cheese: This cheese is key for the smoky taste. If you can’t find it, feel free to use sharp cheddar or smoked cheddar as a replacement for that same smokiness.
Heavy Cream: This adds rich creaminess to the soup. You can swap in half-and-half or even coconut milk for a lighter option. The flavor will be slightly different, but still delicious!
How Do I Blend the Soup to the Right Consistency?
Blending is crucial for achieving that smooth and creamy texture without losing all the lovely potato chunks! Here’s how to do it:
- Use an immersion blender if you have one; just blend it directly in the pot for ease.
- If using a regular blender, let the soup cool for a few minutes. Fill the blender halfway and blend in small batches to avoid overflow.
- Blend until you reach a consistency you like: smooth but with some small pieces for texture!
Remember, it’s always easier to blend in stages, and you can always puree more if you want it silkier!
How to Make Smoked Gouda Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced russet potatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional, for added smokiness)
- 1 cup shredded smoked Gouda cheese
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
How Much Time Will You Need?
This hearty soup takes about 10 minutes for preparation and around 30 minutes for cooking. So, in total, you’re looking at about 40 minutes from start to finish. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it’s nice and crispy. Once cooked, use a slotted spoon to remove the bacon and place it on paper towels to drain. Be sure to leave about 2 tablespoons of the delicious bacon fat in the pot!
2. Sauté the Onion:
Add the finely chopped onion to the pot with the bacon fat. Sauté over medium heat until the onion is translucent, which should take about 5 minutes. This adds wonderful flavor to your soup!
3. Add Garlic:
Stir in the minced garlic and cook for about 1 minute until it’s fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
4. Cook the Potatoes:
Now, add the diced russet potatoes, chicken broth, dried thyme, and smoked paprika (if using). Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 to 20 minutes.
5. Blend the Soup:
Once the potatoes are tender, use an immersion blender to carefully blend the soup until it’s mostly smooth but still has some chunky bits for texture. If you don’t have an immersion blender, carefully blend in batches in a regular blender, and then return it to the pot.
6. Add the Cheese:
Stir in the shredded smoked Gouda cheese until it’s melted and fully combined into the soup. The cheese will add that rich, creamy flavor you’re after!
7. Incorporate the Cream:
Pour in the heavy cream or half-and-half, stirring well. Gently heat the soup through but avoid boiling it at this stage to keep its creamy texture.
8. Season to Taste:
Season your soup with salt and freshly ground black pepper according to your taste preferences. A little sprinkle of cheese on top wouldn’t hurt either!
9. Serve and Enjoy:
Serve the hot soup in bowls, garnished with crumbled bacon and chopped fresh chives for that extra pop of flavor and color. Enjoy this luscious, smoky, and creamy soup!
Can I Use Other Types of Potatoes in This Soup?
Absolutely! While russet potatoes are great for their creaminess, you can also use Yukon gold potatoes or even red potatoes. Just keep in mind that they may alter the texture slightly.
Can I Make This Soup Lighter?
Yes! You can reduce the richness by substituting the heavy cream with half-and-half or even low-fat milk. If you’re looking to cut calories further, you might try using unsweetened almond milk, though this will change the flavor profile a bit.
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the soup thickens too much during storage.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely and store in freezer-safe containers for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently, adding a bit of cream as needed to restore its creamy texture.