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    Home » Recipes » Soups and Stews

    By Carol Published: Mar 13, 2021 Modified: Sep 17, 2021 | This post may contain affiliate links. Please read my disclosure.

    Cauliflower Potato Soup with Smoked Gouda

    Jump to Recipe
    4.86 from 7 votes
    45 minutes

    Creamy and comforting, Cauliflower Potato Soup with Smoked Gouda is a soup everyone will love! A garnish of roasted cauliflower florets, bacon, chives and paprika puts it over the top.

    Enjoy with Crustless Spinach Artichoke Jalapeno Quiche for a lovely lunch or supper.

    Cauliflower Potato Soup with Smoked Gouda on gray napkin on round platter.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to make Cauliflower Potato Soup with Smoked Gouda:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • More amazing creamy soups you'll love!
    • Cauliflower Potato Soup with Smoked Gouda
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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!

    Kids will love it and you'll love they're getting some veggie goodness.

    Cauliflower Potato Soup with Smoked Gouda in white bowl garnished with bacon and chives.

    How to make Cauliflower Potato Soup with Smoked Gouda:

    Recipe Ingredients:

    Ingredients for Cauliflower Potato Soup with Smoked Gouda in glass bowls.

    Ingredient Notes:

    • 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. If you need a non-alcoholic substitute, add 1 tablespoon white wine vinegar to a ½-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.
    Cooked onions in blue Dutch oven.
    • Add the cauliflower, potatoes and chicken broth.
    • Bring to a boil and then simmer until the potatoes and cauliflower are extremely tender.
    Potatoes and cauliflower cooking in the broth in blue Dutch oven.
    • 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!
    Cauliflower Potato Soup with Smoked Gouda in Dutch oven after being pureed.
    • Garnish with some roasted cauliflower florets, bacon, chives and a sprinkle of paprika.
    • Enjoy!
    Cauliflower Potato Soup with Smoked Gouda garnished with roasted cauliflower, bacon and chives.

    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 ½-cup of chicken or vegetable broth.
      • Use an immersion blender to smooth it out.
    Cauliflower Potato Soup with Smoked Gouda in white bowl with soup spoon garnished with bacon, chives and cauliflower.

    Frequently Asked Questions:

    How can I lighten this soup to reduce the fat and calories?

    To lighten a cream soup, use reduced fat milk. Be careful adding it to hot liquid because it can curdle. You can also leave the milk, half-and-half or cream entirely out and let the cauliflower and potatoes act as the "cream." You can also reduce the amount of cheese.

    Can I make this soup ahead of time?

    Yes, this soup can be made 1-2 days ahead of time. Reheat gently in a saucepan over medium-low heat until heated through.

    What other cheeses can I use?

    You'll want a cheese that melts nicely such as Monterey jack, Gruyere or Cheddar.

    More amazing creamy soups you'll love!

    • Creamy White Bean Rutabaga and Roasted Garlic Soup
    • Potato Leek Soup with White Cheddar
    • Creamy Roasted Tomato Basil Bisque
    • Cream of Celery Leaf and Scallion Soup

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Photo of Cauliflower Potato Soup with Smoked Gouda in white bowl with soup spoon.

    Cauliflower Potato Soup with Smoked Gouda

    4.86 from 7 votes
    By: Carol | From A Chef's Kitchen
    Cauliflower Potato Soup with Smoked Gouda is creamy and comforting with a touch of smoky flavor. It's a soup everyone will love!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Soups and Stews
    Cuisine Dutch
    Servings 6
    Calories 563 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Dutch Oven
    • Breville Immersion Blender

    Ingredients
      

    • 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 broth - 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)

    Instructions
     

    • 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.

    Notes

    MAKE AHEAD:  Can be made 1-2 days ahead.  Reheat very gently in a saucepan on the stovetop over medium-low heat until heated through.

    Nutrition

    Serving: 1 | Calories: 563kcal | Carbohydrates: 36g | Protein: 27g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1283mg | Potassium: 1233mg | Fiber: 5g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 88mg | Calcium: 638mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Charlene says

      February 22, 2023 at 2:59 pm

      Wonderful soup. I didn’t have any smoked Gouda cheese, so I used pepper Jack cheese. Gave it a nice kick.

      Reply
      • Carol says

        February 26, 2023 at 7:34 am

        Hi, Charlene, Thanks so very much and happy you enjoyed!! You can certainly change out the cheeses. White cheddar is also another good option. Thanks again!

        Reply
    2. Sarah says

      October 21, 2022 at 8:42 pm

      5 stars
      This was AMAZING! I used riced cauliflower just to make my life easier and it worked perfectly. I made this for my husband, who isn’t the biggest fan of cauliflower, and my grandfather, who is a soup fiend, and they both want me to make it again!

      Reply
      • Carol says

        October 22, 2022 at 8:15 am

        Hi, Sarah, Thanks so very much and so happy everyone enjoyed!! The riced cauliflower is a GREAT tip! Thanks again!

        Reply

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