As the weather gets cooler nothing satisfies quite like a steaming hot bowl of soup. Whether it’s a simple starter to a meal or a hearty version served as the main course, soup just hits the spot. Soup also happens to be one of my favorite things to make. If you are looking for a rich and filling bowl of yum you can’t go wrong with this Smoked Gouda Potato Soup.
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Smoked Gouda Potato Soup
I got the idea for this soup from a restaurant sadly no longer in business. Their potato soup was so delicious but I couldn’t quite figure out what accounted for the rich, smoky taste. Fortunately the owner was a friend so I asked. Smoked Gouda cheese was the answer.
- 6 slices bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 6-8 medium potatoes, peeled and cut in 1 inch pieces
- 4 ounces cream cheese
- 4-6 ounces smoked gouda, grated
- 4-6 ounces sharp cheddar, grated
- 1 cup milk
- hot sauce - a few drops
- salt and pepper to taste
- sour cream (optional)
- chives or green onions (optional)
- Cook bacon on sauté setting of Instant Pot just until lightly crisp.
- Remove bacon and set aside.
- Pour off all but 1 tablespoon bacon grease.
- Cook onions until translucent.
- Add garlic and cook about one minute, stirring to avoid burning.
- Pour one cup of chicken broth in Instant Pot, stirring and scraping the bottom well.
- Add potatoes and the rest of the chicken broth.
- Adjust Instant Pot setting to "Soup", secure lid with vent closed and set timer for 8 minutes.
- Allow steam to release naturally or manually.
- Adjust Instant Pot setting to "Slow Cook".
- Add milk, grated cheeses, and hot sauce. Continue to cook and stir until cheeses are melted. Taste and season with hot sauce, salt and pepper to taste.
- Serve in shallow soup bowl with a dollop of sour cream, a bit of grated cheese, crumbled bacon and chives or green onions.
I suggest a light salad course first and then bring out the steaming bowls of soup. A crusty loaf of French bread and a crisp white wine will complete this simple yet delicious meal.
Note: While an Instant Pot is a handy, quick way to make this soup, it can also be made in a regular stock pot. Follow the same directions but allow 20 minutes or so to cook the potatoes. Turn the heat to low before adding the milk and cheeses. Be careful not to let it come to a boil after the milk is added and stir frequently to prevent sticking.
This post is linked up at Miz Helen’s Full Plate Thursday. Check it out!