Ingredients
Equipment
Method
Sauté the base
- Melt the butter in a large pot over medium heat, then sauté the diced onion and minced garlic until softened, about 5 minutes, stirring occasionally.
- Once the onion turns translucent and the garlic is fragrant, keep the pot at medium heat and move to the next step without browning.
Simmer the potatoes
- Add the diced potatoes and chicken broth, bring to a simmer, then simmer at a steady bubbling pace for 20 minutes until the potatoes are fork-tender.
Thicken and finish
- Mash some of the potatoes directly in the pot to create a thicker, chunky-smooth texture.
- Reduce heat to low, then stir in the heavy cream and shredded smoked gouda until fully melted and silky, about 3 to 5 minutes.
- Season with salt and pepper to taste, then garnish with chives before serving.
Notes
For the smoothest melt, shred the smoked gouda yourself instead of using pre-shredded cheese. Refrigerate leftovers up to 3 days in a sealed container; reheat gently on the stove over low heat, stirring often, as the soup may thicken when chilled. Freezing: not recommended because cream-based soups can separate when thawed. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter texture (gouda still keeps the soup rich).