Cauliflower Potato Soup with Smoked Gouda is creamy and comforting with a touch of smoky flavor. It’s a soup everyone will love!
Here’s the perfect soup for when you’re craving something simple, easy yet creamy and comforting. Cauliflower Potato Soup with Smoked Gouda is easy to make with no special chopping skills required!
Before we get to making the soup, here are some tips for a common problem when it comes to getting the cheese to melt smoothly in a soup.
How to get cheese to melt smoothly in soup:
- Grate the cheese as finely as possible.
- Add starch such as flour or cornstarch. This helps to stabilize the fat and protein in the cheese and prevents clumping. Because this recipe has potatoes, the starch from the potatoes will help. NOTE: Adding flour to this recipe will make it extremely thick.
- Reduce the heat or take the soup off the heat entirely.
- Add the cheese in small amounts, stirring after each addition. Never add all the cheese at one time.
- Besides adding flavor, the tartaric acid found in wine is going to help the cheese melt smoothly when you add it. That acid helps to break down the proteins in cheese for a smoother melt. Beer is also another option. If you don’t want to use alcohol, pureeing the soup will also smooth it out.
- Use an immersion blender to smooth it out.
How to make Cauliflower Potato Soup with Gouda Cheese:
- Gather and prep all the ingredients:
- Canola oil
- Dry white wine
- Chicken broth (may also use vegetable broth)
- Cream (may also use half-and-half or milk)
- Shredded smoked Gouda cheese
- Salt and white pepper
- Optional garnishes such as roasted cauliflower florets, bacon, chives, paprika or more shredded Gouda cheese
- Heat the butter and oil in a Dutch oven or other soup pot and cook the onion until it’s softened.
- Add the garlic and cook until it’s fragrant then add dry white wine.
- Add the cauliflower, potatoes and chicken broth.
- Bring it to a boil and then simmer until the potatoes and cauliflower are extremely tender.
- Turn off the heat and add the cream.
- Then start adding the cheese by the handful, stirring well after each addition. It won’t look very pretty but after you puree, it all comes together!
- Season with salt and white pepper and it’s done!
- Garnish with some roasted cauliflower florets, bacon, chives and a sprinkle of paprika.
More amazing creamy soups you’ll love!
- Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas
- Pumpkin Soup with Marsala and Mascarpone
- Creamy White Bean, Rutabaga and Roasted Garlic Soup
- Creamy Roasted Tomato Basil Bisque
- Cream of Celery Leaf and Scallion Soup
- Cream of Green Vegetable Soup
- Potato Leek Soup with White Cheddar
Helpful tools and equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 large onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- ½ cup dry white wine
- 2 large Russet potatoes, peeled and cubed
- 1 large head cauliflower, cut into large florets
- 4-5 cups chicken or vegetable broth
- ½ cup heavy cream or half and half
- 2 cups shredded smoked Gouda cheese
- Salt and white pepper, to taste
- Cooked, crumbled bacon, for garnish (optional)
- Chives, for garnish (optional)
- Paprika, for garnish (optional)
- Roasted cauliflower, for garnish (optional)
- Heat oil and butter over medium-high heat in a Dutch oven or other soup pot.
- Add the onion, reduce heat to medium-low and cook for 5-7 minutes or until beginning to soften.
- Add the garlic and cook briefly, 10-15 seconds or until fragrant.
- Add the wine and bring to a boil. Boil for approximately 30 seconds.
- Add the potatoes, cauliflower and 4 cups of the chicken broth. Bring to a boil then reduce heat to low and simmer 20-25 minutes or until potatoes and cauliflower are very tender.
- Remove from the heat and stir in the cream.
- Add the cheese by the handful, stirring well after each addition.
- Puree with an immersion blender until smooth or in a food processor or blender, being careful with hot liquids. If the soup is extremely thick, add additional chicken broth as needed to thin it out.
- Season to taste with salt and white pepper.
- Serve garnished with optional bacon, chives, paprika or roasted cauliflower florets.
Amount Per Serving: Calories: 551Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 189mgSodium: 419mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 47g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.