Potato and Smoked Gouda Soup
This potato soup gets its body from the potatoes themselves. The potatoes are partially mashed in the pot, which releases their starch and thickens the soup. It's built on a base of rendered bacon fat and finished with smoked gouda and a little vinegar to cut the richness.
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.
Notes
Use immersion blender sparingly to maintain some potato texture.