Description
This creamy potato soup is elevated with a vibrant roasted red pepper and smoked Gouda cream swirl, perfect for a cozy weeknight meal that feels special.
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (low-sodium)
- 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 cups whole milk
- 3/4 cup heavy cream, divided
- 1.5 teaspoons fine sea salt (plus more to taste)
- 0.5 teaspoon freshly ground black pepper (plus more to taste)
- 12 oz jarred roasted red peppers, well-drained
- 4 oz smoked Gouda cheese, shredded
- 2 tablespoons fresh chives, finely chopped
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat oil over medium heat. Add onion and celery, cooking for 8–10 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Prepare Roux: Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste, forming a pale yellow roux.
- Cook Potatoes: Gradually whisk in vegetable broth until smooth. Add cubed potatoes, bring mixture to a simmer, then reduce heat to medium-low. Cover and cook for 15–20 minutes until potatoes are very tender.
- Make Swirl Cream: While potatoes cook, combine drained roasted red peppers, shredded smoked Gouda, and 1/4 cup heavy cream in a blender. Blend until completely smooth and creamy; set aside.
- Finish Soup Base: Once potatoes are tender, mash some of them against the side of the pot to thicken the soup, leaving chunks for texture. Stir in the whole milk and remaining 1/2 cup heavy cream. Season with salt and pepper, then gently heat for 5 minutes until warmed through, avoiding a full boil.
- Serve and Garnish: Ladle hot soup into bowls. Drizzle a generous amount of the red pepper cream swirl over the surface and garnish with fresh chives before serving.
Notes
When adding milk and cream to the soup base, keep the heat low and avoid bringing it to a rolling boil to prevent curdling. Gently reheat to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 45 mg