Description
A luscious bowl of creamy potato soup swirls with melted smoked Gouda, punctuated by crunchy bacon bits and bright chives. Each spoonful offers a smoky, buttery warmth that’s perfect for chilly afternoons.
Ingredients
- 4 cups chicken broth
- 2 lbs russet potatoes peeled and diced
- 1 cup smoked Gouda shredded
- 1 cup heavy cream
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 strips bacon
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt to taste
- Black pepper to taste
- Chives chopped
Instructions
- In a large pot over medium heat cook bacon until crisp then transfer to a paper towel–lined plate and chop once cooled.
- Add butter to the bacon drippings and sauté onion and garlic until fragrant and translucent, about 3 minutes.
- Stir in flour and cook for 1 minute to form a roux, whisking constantly.
- Gradually whisk in chicken broth until smooth.
- Add diced potatoes and bring to a simmer, cooking until potatoes are tender, about 15 minutes.
- Reduce heat to low and stir in heavy cream and shredded smoked Gouda until the cheese melts and the soup is smooth.
- Season with salt and black pepper to taste.
- Ladle soup into bowls, top with chopped bacon and chives, and serve hot.
Notes
- Use russet potatoes for a creamy texture
- Adjust cream quantity to reach preferred thickness
- For a vegetarian version substitute vegetable broth and omit bacon
- Soup can be refrigerated for up to 3 days and reheated gently before serving