ok.. tnx a lot…
Creamy Potato Soup Recipe
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Welcome back!
One of America’s favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I’m chef Jason Hill of Chef Tips and today we’re making a creamy potato soup recipe that’s dressed up with smoked gouda cheese.
If you can’t find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta.
Creamy Potato Cheese Soup
1 tablespoon dried basil
1/2 stick (4 tablespoons) butter
2 cups shredded smoked Gouda cheese
6 small red potatoes, diced and reserved in cold water to prevent browning
2 diced carrots
2 diced celery stalks
1 white onion, diced
1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)
2 cups heavy cream
6 cups chicken broth
Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.
Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.
Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.
Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
25 comments - add yours
zzAnneRamirezz
February 9, 2009
SngFish1147
February 9, 2009
hehehe i love dicing LOLOL
ChefTips
February 9, 2009
I really like to hear when people try out these recipes. Glad you enjoyed it, and thanks for commenting!
ChefTips
February 9, 2009
I can’t remember. I think it was Swiss?
alsmmaestro
February 9, 2009
Awesome! Thank you for such a nice recipe. I used another cheese (Velveeta, as you mentioned) and it turned out great.
zzAnneRamirezz
February 9, 2009
hi.. what brand is your heavy cream that you put?
ChefTips
February 9, 2009
You can leave out the cream, but it will lose that creamy base.
There really is no cream substitute for the cream in a creamy potato soup recipe. I have tried milk and the soup tends to break.
SnazzSnzWarsaw
February 9, 2009
Sounds very good! Tell me, would the soup be as successful without the cream? If not, do you perhaps know of a cream substitute?
ChefTips
February 9, 2009
You’re welcome. Hope you enjoy the recipe. Thanks for commenting!
9aspengold5
February 9, 2009
the smoked gouda really makes it. Never thought about using it before now. Thanks for the great idea.
ChefTips
February 9, 2009
Great! Thanks for commenting.
3cLipzZe
February 9, 2009
yummy.!!!i’ll try it.!tnx chef..
opera46
February 9, 2009
It does, thank you very much
ChefTips
February 9, 2009
Good questions. Heavy cream is 35% or above. Sharp cheddar would be nice in this soup. Velveeta is a processed cheese like Smoked Gouda. They both melt down nice for soups and sauces. I rarely use Velveeta, but it is used in a lot of restaurants.
Hope this helps!
opera46
February 9, 2009
To the Chef: Is heavy Cream 15% or 35%? Can I substitue GOUDA with SHARP CHEDDAR or what do you suggest? I think you said velveeta? thanks. (sorry, first time I hear of GOUDA cheese).
ChefTips
February 9, 2009
Thanks barkcanvas! I hope you enjoy this recipe. The smoked gouda really gives it a nice flavor. Take care! Jason
ChefTips
February 9, 2009
It tastes as good as it looks. Hope you find time to try it out. Thanks for commenting. Cheers! Jason
CoolGirlCooking
February 9, 2009
That looks SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOODDDDDDDDDDDDDDDD!
barkcanvas
February 9, 2009
I just discovered your videos and the recipes are great. This one is the first one I’ll try making.
ChefTips
February 9, 2009
Cool, thanks.
Dimen0925
February 9, 2009
Np you just make them with a tsp of baking soda ( I think ) 6 egg yolks and like 6 tsps of flower… Not really sure on that, you could look it up
ChefTips
February 9, 2009
Sorry. I did not catch that. How many people do you plan on serving for $45.00?
xXxJeneanexXx
February 9, 2009
Lol, silly me, I meant to put a $ sign there 
ChefTips
February 9, 2009
Mashed potatoes are one of my favorites too! I will do a vid on mashed potatoes in the near future for sure.
ChefTips
February 9, 2009
Holiday feast under 45.00? What’s that?