Go Back

Creamy Smoked Gouda Potato Soup

Creamy smoked gouda potato soup with tender, fork-tender potatoes blended into a velvety, golden broth. Smoked gouda melts in gradually for a silky finish that thickens naturally with a quick mash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

3 tbsp butter
  • 3 tbsp butter
1 onion, chopped
  • 1 onion
3 garlic cloves, minced
  • 3 garlic cloves
1/4 cup all-purpose flour
  • 0.25 cup all-purpose flour
4 cups chicken broth
  • 4 cup chicken broth
2 lbs potatoes, peeled and diced
  • 2 lb potatoes
1 cup heavy cream
  • 1 cup heavy cream
2 cups shredded smoked gouda
  • 2 cup shredded smoked gouda
Salt and pepper, to taste
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
Chives, for garnish
  • 1 tbsp chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Melt the butter in a large pot over medium heat and saute the onion until soft, about 5 minutes, stirring occasionally. Visual cue: the onion should look translucent and glossy.
  2. Add the garlic and cook until fragrant, about 30 seconds, stirring constantly. Visual cue: the garlic smell should turn to a toasty aroma without browning.
  3. Sprinkle in the flour and cook for 1 minute, stirring constantly, to form a smooth roux. Visual cue: the mixture becomes slightly thicker and loses the raw flour smell.
  4. Gradually whisk in the chicken broth while keeping the mixture smooth. Visual cue: the broth should quickly turn cloudy and lump-free as you add it.
Simmer and thicken
  1. Add the diced potatoes and simmer until fork-tender, about 20 minutes. Visual cue: a fork slides through the biggest cubes with little resistance.
  2. Mash some of the potatoes right in the pot to thicken the soup naturally. Visual cue: you’ll see creamy streaks and a slightly thicker, smoother texture throughout.
Make it creamy
  1. Stir in the heavy cream and keep the soup at a gentle simmer, about 2 minutes. Visual cue: the color turns richer and more golden as it warms through.
  2. Reduce heat to low and gradually add the shredded smoked gouda, stirring until melted and smooth. Visual cue: the soup becomes silky with no stringy cheese bits.
Finish and serve
  1. Season with salt and black pepper to taste, stirring well. Visual cue: the flavors should taste balanced and not flat.
  2. Ladle into bowls and garnish with chives before serving. Visual cue: the chives add a bright green top layer.

Notes

Pro tip: add the smoked gouda gradually over low heat so it melts into a smooth, velvety texture instead of turning grainy. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freezing isn’t recommended because the cream can change texture after thawing. For a lighter option, swap heavy cream for half-and-half and expect a slightly thinner, less rich soup.