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Creamy Smoked Gouda Potato Soup

Creamy smoked gouda potato soup with tender potatoes simmered into a velvety, ivory base and finished with smoky, melty gouda. It’s thickened naturally by mashing (or partially blending) for spoonable comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Aromatics
  • 1 onion, diced
  • 2 garlic cloves, minced
Potatoes
  • 5 russet potatoes, peeled and diced
Broth
  • 4 cup chicken broth
Creaminess
  • 1 cup heavy cream
Cheese
  • 2 cup shredded smoked gouda
Seasoning
  • 0.25 Salt and pepper, to taste Use to taste.
Garnish
  • 1 chives, for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large Dutch oven over medium heat and sauté the onion until soft, about 3-5 minutes, stirring as needed. The onion should look translucent at the edges.
  2. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t brown. You should smell a strong, fragrant garlic aroma.
Simmer potatoes
  1. Stir in the diced potatoes and chicken broth, then bring the mixture to a simmer over medium-high heat. Small bubbles should break the surface steadily.
  2. Cook for 15-20 minutes, until the potatoes are fork-tender, keeping the simmer gentle. A fork should slide in with little resistance.
  3. Mash some of the potatoes against the side of the pot to thicken the soup, or blend a portion for a smoother texture, then stir to combine. The soup should look slightly thicker and creamy.
Finish with gouda
  1. Stir in the heavy cream and shredded smoked gouda, cooking just until the cheese melts and the soup turns smooth, about 2-3 minutes. The texture should become velvety with no cheese streaks.
  2. Season with salt and pepper and garnish with chives before serving. The surface should be evenly seasoned and topped with fresh green flecks.

Notes

Pro tip: mashing some potatoes keeps the soup naturally thick without flour—blend only a portion if you want both creaminess and small potato bites. Store leftovers in the fridge up to 3 days; reheat gently to avoid breaking the emulsion. Freezing is not recommended because cream-based soups can separate when thawed. For a dairy swap, use lactose-free heavy cream and lactose-free shredded smoked gouda for similar richness.