Ingredients (~4-6 servings)
- 2 oz bacon, (about 2-3 slices) cut into 1-inch pieces
- 1/2 small onion, diced
- 1 garlic clove, grated
- 1 Tbsp all-purpose flour
- 1 1/4 lbs Yukon Gold potatoes, cut into 1-inch pieces (no need to peel)
- 1 cup water
- 1 cup heavy cream
- 2 oz smoked gouda cheese, shredded
- 3/4 tsp white vinegar
- 1-2 scallions, chopped (for topping)
- Salt to taste
Render Bacon and Sauté Aromatics
In a Dutch oven or large pot, cook the bacon pieces over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel.
Add the diced onion and grated garlic to the bacon fat in the pot. Sauté for ~3-5 minutes until the onion is translucent.
Add the 1 Tbsp of flour and stir to incorporate, making sure all the flour is absorbed and no dry streaks remain. Cook for about one minute.
Build and Simmer the Soup
Add the diced potatoes to the pot and stir to coat them in the onion mixture.
Pour in the 1 cup of water and 1 cup of heavy cream. Stir everything to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for ~30-40 minutes, or until the potatoes are completely cooked through and tender.
Thicken and Finish the Soup
Once the potatoes are soft, use a spoon or a potato masher to break up some of the potatoes against the side of the pot. This will add thickness to the soup.
Alternatively, you can pulse the soup a few times with an immersion blender, but be careful not to make it perfectly smooth.
Chop or tear the reserved crispy bacon into bite-sized pieces and add it back into the soup.
Stir in the shredded gouda cheese over low heat until it’s fully melted.
Stir in the vinegar and salt to taste. Serve the soup topped with chopped scallions.
Potato and Smoked Gouda Soup
Ingredients
Ingredients (~4-6 servings)
- 2 oz bacon about 2-3 slices, cut into 1-inch pieces
- 1/2 small onion diced
- 1 garlic clove grated
- 1 Tbsp all-purpose flour
- 1 1/4 lbs Yukon Gold potatoes no need to peel, cut into 1-inch pieces
- 1 cup water
- 1 cup heavy cream
- 2 oz smoked gouda cheese shredded
- 3/4 tsp white vinegar
- 1-2 scallions for topping, chopped
- Salt to taste
Instructions
- Cook bacon in Dutch oven until crisp; remove and set aside.
- Sauté onion and garlic in bacon fat for 3-5 minutes.
- Stir in flour and cook for 1 minute.
- Add potatoes, water, and cream. Bring to boil, then simmer 30-40 minutes until potatoes are tender.
- Mash some potatoes against pot sides to thicken soup.
- Add bacon pieces back into soup.
- Stir in gouda cheese until melted.
- Add vinegar and salt to taste.
- Top with chopped scallions before serving.
