Smoked Gouda Potato Soup

A cold-weather classic, finished the Lello way: velvety potatoes, smoky Gouda, fresh chives and crisp croutons.

Smoked Gouda Potato Soup

Serves 6  |  Prep 15 minutes  |  Cook 35 minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 2½ pounds Yukon Gold or russet potatoes, peeled and cut into ½-inch cubes
• 5 cups low-sodium chicken or vegetable stock
• 1 cup half-and-half
• 6 ounces smoked Gouda, freshly grated
• Kosher salt and freshly ground black pepper
• Fresh chives, finely sliced
• Croutons, for serving
• Extra-virgin olive oil, for finishing

Method

1. Melt the butter in a heavy Dutch oven over medium heat. Add onion and celery and cook gently until very soft and translucent, about 8–10 minutes. Add garlic and thyme and cook until fragrant.
2. Add the potatoes and stock. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are completely tender, about 15–20 minutes.
3. Blend roughly two-thirds of the soup until silky, leaving enough potato intact for body and texture. Return everything to the pot.
4. Stir in the half-and-half and warm gently. Do not let it boil.
5. Reduce the heat to low. Add the smoked Gouda gradually, stirring until completely melted and glossy. Season carefully with salt and plenty of black pepper.
6. Ladle into warm bowls. Finish with chives, crisp croutons, black pepper and a restrained drizzle of extra-virgin olive oil.

The Lello Note

The important detail is the cheese: add the Gouda only after the soup has stopped boiling. Gentle heat keeps it smooth rather than grainy. Blending only part of the potatoes gives the soup its luxurious texture without relying on flour.

At the Table

Serve immediately with toasted country bread and a simple green salad. It is rich enough for supper, but restrained enough to begin a fall or winter dinner.

Adapted and developed for Lello Kitchen from classic smoked-Gouda potato soup techniques.