There is nothing quite so satisfying as a rich and creamy potato soup on a chilly evening. And if that soup includes lots of delicious smoked gouda cheese? All the better!
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I used Yukon Gold potatoes but any variety will do.
Almost all soups taste better if you start by cooking the onions and veggies in butter and/or oil before adding the liquid. There’s a bit of caramelization that gives a depth of flavor which is missing when vegetables are simply boiled. I also like to season at this point and then add more later. Here’s why this is important:
I served this with a dollop of sour cream and freshly ground black pepper. You could also add a bit of grated cheese, crumbled bacon and chives for a “loaded” version.
And that cornbread on the side of the bowl? It’s from a mix. Yep, I found one SO good that I am not likely to make sweet cornbread from scratch ever again. Yes, I realize some believe cornbread should never be sweet but I think there’s a place for both. This honey cornbread is a perfect partner with this smoked gouda potato soup. In fact, my husband crumbled a piece of it into his second bowl of soup and declared it delicious.
Smoked Gouda Potato Soup
- 3 pounds potatoes, cut in small chunks
- 1 small onion, chopped
- 2 tbsp olive oil
- 2 tbsp butter
- 1-2 tsp garlic salt
- 1-2 tsp black pepper
- pinch cayenne pepper (optional)
- 8 cups water
- 8 ounces smoked gouda cheese, grated
- 1/2 cup sour cream
Heat butter and oil in large, heavy pot over medium high heat.
Add chopped onion and cook, stirring occasionally, for 3-5 minutes or until onion is translucent.
Add potatoes and season with 1 teaspoon each of garlic salt and black pepper.
Cook, stirring occasionally, for about 5 minutes.
Add 8 cups water, bring to a boil, reduce heat and simmer until potatoes are tender - about 12 minutes, depending on size of potato chunks.
Remove from heat and blend until smooth with immersion blender.
Over low heat, stir in grated cheese until completely melted.
Taste and adjust seasonings. This is when I add a bit of cayenne pepper or Creole seasoning.
Stir in sour cream until completely blended.
Ladle into soup bowls, add desired toppings and serve.
If you have an Instant Pot, here is another version: