This creamy, comforting dish is a warm embrace on a chilly evening, combining the rich, nutty flavor of smoked gouda with tender potatoes and savory herbs.
Ingredients
Scale:
4 cups Peeled and diced potatoes
1 cup Chopped onion
3 cloves Minced garlic
4 cups Vegetable broth
1 cup Heavy cream
2 cups Smoked gouda cheese, shredded
2 tablespoons Olive oil
1 teaspoon Salt
1/2 teaspoon Black pepper
Optional: Fresh chives (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Add the minced garlic and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
Stir in the heavy cream and shredded smoked gouda cheese. Continue to cook over low heat until the cheese has melted and the soup is heated through, about 5-7 minutes.
Season with salt and black pepper to taste. Serve hot, garnished with fresh chives if desired.
