Ingredients

How to make it

  • Heat olive oil.
  • Add carrots, celery, onion, and garlic. Saute until onion is translucent, careful not to burn the garlic.
  • Add potatoes and stir into veggie mixture.
  • Add veggie broth and water, cover and bring to a gentle boil.
  • Reduce heat, add rosemary, approximately 1/2 tsp of salt and a tsp of pepper.
  • Simmer until potatoes are soft.
  • Remove rosemary.
  • At this point, I will usually either blend in batches using the chop feature so that the vegetables aren't completely liquidated, or I will use a hand mixer. The consistency should be thick and soupy, but the vegetables should not be totally destroyed.
  • Add half and half and reheat to simmering.
  • Add gouda and stir until blended.
  • Taste soup and adjust salt and pepper to taste.

Reviews & Comments 4

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  • sas 5 years ago
    This is a really exciting soup recipe. I love the Gouda for the cheese. It fairly healthy with the vegetable broth and the fat free cream. ~~~~ Sas
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    " It was excellent "
    bluewaterandsand ate it and said...
    Fantastic! I love this stuff!
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    " It was excellent "
    mjcmcook ate it and said...
    Hello...
    Thank-you for sharing this "5"FORK!!!!! DELICIOUS
    Potato-Cheese Soup! I really like the use of Gouda
    Cheese in the recipe! Brilliant Choice!
    I am going to try it very soon...
    ~ * ~ mjcmcook ~ * ~
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  • sambant 6 years ago
    THIS SOUP REALLY SOUNDS GREAT-WILL TRY IT WHEN THE TEXAS WEATHER IS A BIT COOLER
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