Creamy Gouda and potato soup with dill seed is Dutch comfort in a bowl: russets simmered with onions and bay until they fall apart, then enriched with milk and a serious amount of Gouda. The crushed dill seed is the quiet twist that makes it unforgettable. Seventy minutes, one pot, very happy people.
There are few things in this world as comforting as a warm bowl of creamy potato soup. It’s the culinary equivalent of a cozy blanket on a chilly evening. This recipe takes that classic comfort to a whole new level. We slowly caramelize sweet yellow onions to build a deep, savory base, then introduce the earthy magic of russet potatoes. But the real star is the rich, nutty Gouda cheese, which melts into a velvety, luxurious sauce. A surprising hint of crushed dill seed adds a bright, aromatic note that cuts through the richness, making every spoonful an absolute delight. Get ready to fall in love with your new favorite soup!
Ingredients
• 5 to 6 medium russet potatoes, about 2.5 lbs / 1.1 kg (2.43 lb)
• 5 Tbs / 70 g unsalted butter, divided
• 2 large yellow onions, thinly sliced
• 2 dried bay leaves
• 1 tsp / 2 g (0.07 oz) dill seeds, crushed
• 2 Tbs / 15 g (0.53 oz) all-purpose flour
• 2 cups / 480 ml whole milk
• 6 oz / 170 g Gouda cheese, grated
• 1 Tbs / 7 g (0.25 oz) sweet or smoked paprika
• 1 Tbs / 15 ml (0.5 fl oz) vegetarian Worcestershire sauce
• Sea salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Peel the potatoes and chop them into 1-inch / 2.5 cm cubes. Place them in a large pot or Dutch oven and add just enough lightly salted water to cover them. Bring to a boil and cook until fork-tender, about 15-20 minutes. Do not drain the potatoes; set the pot aside with the potatoes in their cooking water.
2. While the potatoes cook, melt 3 tablespoons (45 ml / 1.5 fl oz) of the butter in a large, deep skillet over medium heat. Add the thinly sliced onions and the bay leaves. Sauté, stirring frequently, for 10-15 minutes, until the onions are soft, sweet, and just beginning to turn a beautiful golden brown.
3. Stir the crushed dill seeds into the onions and cook for one minute more until fragrant. Carefully pour the cooked potatoes along with all their starchy cooking water into the skillet with the onions. Stir gently to combine.
4. In a separate small, heavy-bottomed saucepan, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over low heat. Whisk in the flour to form a paste (a roux) and cook for 1-2 minutes, stirring constantly. Meanwhile, gently heat the milk in another saucepan or in the microwave until warm (not boiling).
5. Gradually pour the warm milk into the roux, whisking constantly to prevent any lumps from forming. Continue to cook and whisk until the sauce thickens into a smooth béchamel, about 3-5 minutes. Pour this creamy sauce into the potato and onion mixture and stir to combine.
6. Reduce the heat to low. Begin adding the grated Gouda cheese to the soup, a handful at a time, stirring slowly and constantly until each addition is fully melted and incorporated before adding the next. This ensures a smooth, non-grainy texture.
7. Once all the cheese is melted, stir in the paprika and vegetarian Worcestershire sauce. Season generously with salt and pepper to your liking. Allow the soup to gently simmer over the lowest possible heat for at least 15 minutes, stirring occasionally, to let the flavors meld together. Remove the bay leaves before serving hot.
Nutritional Information
• (Estimated)
• Serving Size: 1 of 6
• Calories: 415 kcal
• Protein: 16 g
• Fat: 25 g
• Carbohydrates: 34 g
• Sodium: 450 mg
Pro Tips
• For a deeper, smoky flavor, use smoked Gouda. A sharp white cheddar or Gruyère also works beautifully as a substitute.
• Ensure your Worcestershire sauce is vegetarian, as traditional versions contain anchovies. In a pinch, use 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce mixed with 1 teaspoon (5 ml / 0.2 fl oz) of apple cider vinegar.
• For an even creamier, velvety texture, use an immersion blender to briefly pulse the soup a few times before the final simmer. Be sure to leave plenty of potato and onion chunks for texture.
• Elevate your soup with toppings like fresh chives, crispy fried onions, a dollop of sour cream, or a sprinkle of smoked paprika.
FAQ
Q: Can I make this potato gouda soup vegan
A: Yes, with a few substitutions. Use a high-quality plant-based butter and a creamy, unsweetened plant milk like oat or soy. For the cheese, use your favorite vegan gouda-style shreds. Also, ensure your Worcestershire sauce is vegan, as some vegetarian versions may contain honey.
Q: Is all Worcestershire sauce vegetarian
A: No, traditional Worcestershire sauce is not vegetarian because it contains anchovies. It is essential to find a bottle specifically labeled ‘vegetarian’ or ‘vegan’. If you can’t find one, you can substitute it by mixing 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce with 1 teaspoon (5 ml / 0.2 fl oz) of apple cider vinegar.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein, you can add a can of rinsed white beans (like cannellini or great northern) along with the potatoes. Stirring in a few tablespoons of nutritional yeast at the end will also add a cheesy flavor and extra protein. Serving with a side of whole-grain bread is another great option.
Q: What’s the best way to store and reheat this soup
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently until warm. Avoid boiling, as high heat can cause the dairy to separate. We don’t recommend freezing this soup, as the texture of the potatoes and cheese sauce can become grainy when thawed.
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Creamy Gouda and Potato Soup with Dill Seed
Ingredients
Method
- Peel the potatoes and chop them into 1-inch / 2. 5 cm cubes.
- Place them in a large pot or Dutch oven and add just enough lightly salted water to cover them.
- Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Do not drain the potatoes; set the pot aside with the potatoes in their cooking water.
- While the potatoes cook, melt 3 tablespoons (45 ml / 1.5 fl oz) of the butter in a large, deep skillet over medium heat.
- Add the thinly sliced onions and the bay leaves.
- Sauté, stirring frequently, for 10-15 minutes, until the onions are soft, sweet, and just beginning to turn a beautiful golden brown.
- Stir the crushed dill seeds into the onions and cook for one minute more until fragrant. Carefully pour the cooked potatoes along with all their starchy cooking water into the skillet with the onions.
- Stir gently to combine.
- In a separate small, heavy-bottomed saucepan, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over low heat.
- Whisk in the flour to form a paste (a roux) and cook for 1-2 minutes, stirring constantly.
- Meanwhile, gently heat the milk in another saucepan or in the microwave until warm (not boiling).
- Gradually pour the warm milk into the roux, whisking constantly to prevent any lumps from forming.
- Continue to cook and whisk until the sauce thickens into a smooth béchamel, about 3-5 minutes.
- Pour this creamy sauce into the potato and onion mixture and stir to combine.
- Reduce the heat to low. Begin adding the grated Gouda cheese to the soup, a handful at a time, stirring slowly and constantly until each addition is fully melted and incorporated before adding the next. This ensures a smooth, non-grainy texture.
- Once all the cheese is melted, stir in the paprika and vegetarian Worcestershire sauce.
- Season generously with salt and pepper to your liking. Allow the soup to gently simmer over the lowest possible heat for at least 15 minutes, stirring occasionally, to let the flavors meld together.
- Remove the bay leaves before serving hot.
