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Smoked Gouda Potato Soup

October 24, 2018 By Deanna Piercy 12 Comments

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!

Smoked Gouda Potato Soup

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I used Yukon Gold potatoes but any variety will do.

Smoked Gouda Potato Soup

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:

Why You Should Season Every Step of Cooking

 

Smoked Gouda Potato Soup

 

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.

Smoked Gouda Potato Soup

 

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.

 

cornbread mix

Print

Smoked Gouda Potato Soup

Ingredients

  • 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

Instructions

  1. Heat butter and oil in large, heavy pot over medium high heat.

  2. Add chopped onion and cook, stirring occasionally, for 3-5 minutes or until onion is translucent.

  3. Add potatoes and season with 1 teaspoon each of garlic salt and black pepper. 

  4. Cook, stirring occasionally, for about 5 minutes. 

  5. 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. 

  6. Remove from heat and blend until smooth with immersion blender. 

  7. Over low heat, stir in grated cheese until completely melted.

  8. Taste and adjust seasonings. This is when I add a bit of cayenne pepper or Creole seasoning. 

  9. Stir in sour cream until completely blended. 

  10. Ladle into soup bowls, add desired toppings and serve. 

 

Tony's Creole seasoning

Smoked Gouda Potato Soup


If you have an Instant Pot, here is another version:

Smoked Gouda Potato Soup

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Comments

  1. Tori says

    October 25, 2018 at 1:37 am

    Sounds tasty. I’m not a huge soup fan, but this sounds like one I’d enjoy.

    Reply
    • Deanna Piercy says

      October 28, 2018 at 6:28 pm

      It’s really good. The smoked gouda adds another dimension to regular potato soup but you can certainly substitute a different cheese.

      Reply
  2. Tori says

    October 25, 2018 at 1:39 am

    Oh, and I agree about cooking the onions and things first.

    Reply
    • Deanna Piercy says

      October 28, 2018 at 6:28 pm

      It really makes such a difference.

      Reply
  3. ratnamurti says

    October 26, 2018 at 1:00 am

    4 stars
    I love soups, too, Dee. This one sounds very delicious

    Reply
    • Deanna Piercy says

      October 28, 2018 at 6:28 pm

      Do you have any favorite soup recipes?

      Reply
  4. Melanie says

    October 26, 2018 at 1:14 pm

    This soup looks and sounds delicious! One of my favorite cheeses is smoked gouda. I pinned the photo so I can refer back to it. I love both kinds of cornbread – traditional southern cornbread with no sweetener in it and also the kind with a little sugar or honey in it – which is blasphemy to my mom, who is from Kentucky, lol. I’ll have to pass on the cornbread mix though, as it has soybean oil in it, which we avoid for health reasons.

    Reply
    • Deanna Piercy says

      October 28, 2018 at 6:30 pm

      I so rarely buy any sort of mix but tried this one on a whim. I figure as a treat a few times a year it probably won’t kill us. Ha!

      Reply
  5. Karla Neese says

    October 26, 2018 at 3:47 pm

    I was hoping you’d share this recipe! Thank you!

    Reply
    • Deanna Piercy says

      October 28, 2018 at 6:30 pm

      If you try it, let me know what you think.

      Reply
  6. Miz Helen says

    October 27, 2018 at 11:33 am

    5 stars
    Hi Dee,
    We will really enjoy this potato soup, I really like the idea of using the Gouda that will give it such a great flavor! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

    Reply
    • Deanna Piercy says

      October 28, 2018 at 6:31 pm

      Thanks, Miz Helen!

      Reply

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris.

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