Description

This Best Potato Soup recipe is a creamy, comforting classic made with tender russet potatoes, savory onions, celery, and smoked Gouda cheese. Simmered in a seasoned broth and finished with a touch of half-and-half, this soup is easy to prepare on the stovetop and perfect for chilly days. Garnished with fresh chives and freshly ground black pepper, it’s a hearty dish ideal for a satisfying lunch or dinner.

Ingredients

Scale

Soup Base

4 Tbsp. unsalted butter
1 large yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, finely chopped
1 tsp. dried thyme
Kosher salt, to taste

Main Ingredients

6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2″ cubes
6 cups low-sodium vegetable or chicken broth
1 cup half-and-half
6 oz. shredded smoked Gouda

Garnish

Sliced chives, for serving
Freshly ground black pepper, to taste

Instructions

Cook the aromatics: In a large (at least 6-quart) pot over medium heat, melt the butter. Add the chopped onion and celery and cook, stirring occasionally, until very tender and translucent, about 10 minutes. Add the finely chopped garlic and dried thyme, season with kosher salt, and cook for an additional 2 to 3 minutes until fragrant.
Add potatoes and broth: Stir in the peeled and cubed potatoes. Pour in the low-sodium vegetable or chicken broth, increase the heat to high, and bring the mixture to a boil. Cook, stirring occasionally, until the potatoes are tender, approximately 5 to 7 minutes.
Blend part of the soup: Reduce the heat to medium-low. Use a ladle to transfer about 4 cups of the potato mixture along with broth into a blender. Partially cover or vent the lid and blend until smooth. Carefully return the pureed mixture to the pot, stirring well to combine.
Simmer and thicken: Add the half-and-half to the pot and bring to a gentle simmer. Cook, stirring occasionally to prevent scorching at the bottom, until the soup slightly thickens, about 12 to 15 minutes.
Add cheese and season: Stir in the shredded smoked Gouda cheese until fully melted and incorporated. Adjust seasoning with additional kosher salt if needed.
Serve and garnish: Ladle the hot soup into bowls. Top each serving with sliced chives and freshly ground black pepper to taste. Serve immediately.

Notes

For a richer flavor, use chicken broth, but vegetable broth works well for a lighter vegetarian option.
To make the soup gluten-free, ensure your broth is gluten-free as well.
You can substitute smoked Gouda with sharp cheddar or Monterey Jack if preferred.
For a dairy-free version, replace half-and-half and butter with non-dairy alternatives, and omit the cheese or use a vegan cheese substitute.
Leftover soup keeps well refrigerated for up to 3 days and reheats nicely on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: potato soup, creamy potato soup, smoked gouda soup, vegetarian soup, comfort food, easy soup recipe