Cauliflower Potato Soup with Smoked Gouda

Why This Recipe is a Keeper!

Cauliflower Potato Soup with Smoked Gouda is the perfect soup for when you’re craving something simple and easy yet creamy and comforting. There are no special chopping skills required because everything just gets tossed into a Dutch oven, simmered, then pureed!

The smoky Gouda gives it a rich, slightly indulgent flavor that makes it feel like a treat—even though it’s packed with wholesome ingredients. Serve it with a warm loaf of crusty bread or a crisp green salad for a cozy, satisfying meal everyone at the table will ask for again.

Kids will love it and you’ll love they’re getting some veggie goodness!

How to make Cauliflower Potato Soup with Smoked Gouda:

Recipe Ingredients:

Here’s everything you’ll need to make this cauliflower potato soup recipe. The recipe card below has the exact quantities.

Ingredient Notes and Substitutions:

• Butter and Oil: This soup starts with a combination of butter and oil. Because most oils lack in the flavor department, butter gets the flavor process started. Using only butter would cause it to burn, however combining butter with oil increases the smoke point.
• Potatoes: I used Russets, but Yukon gold or red potatoes will also work.
• Cauliflower: Save time by purchasing bags of pre-cut cauliflower florets.
• Dry White Wine: 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 another option. NON-ALCOHOLIC SUBSTITUTE: Add 1 tablespoon white wine vinegar to a 1/2-cup of chicken or vegetable broth.
• Smoked Gouda: If you’re note a smoky cheese fan, use plain Gouda, Monterey jack, Gruyere or Cheddar.
• Broth: Can also use vegetable broth.
• Optional Garnishes: Roasted cauliflower, bacon, chives or paprika.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• 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 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.
• Enjoy!

Chef Tips and Tricks:

• Here’s more general information on how to get cheese to melt smoothly in soups whether pureed or not:
  • 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. NOTE: Adding flour to this recipe will make it extremely thick. Because this recipe has potatoes, the starch from the potatoes will help.
  • 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. For a non-alcoholic substitute, add 1 tablespoon white wine vinegar to 1/2-cup of chicken or vegetable broth.
  • Use an immersion blender to smooth it out.