Go Back
–+ servings
Creamy Gouda and Potato Soup with Dill Seed – vegetarian recipe
Stav Kogan

Creamy Gouda and Potato Soup with Dill Seed

A comforting and luxurious creamy potato soup featuring caramelized onions, earthy russet potatoes, and rich, nutty Gouda cheese. A hint of crushed dill seed adds a bright, aromatic note, making every spoonful an absolute delight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 serving
Calories: 415
Ingredients Method Nutrition

Ingredients
  

  • 5 to 6 medium russet potatoes, about 2.5 lbs / 1.1 kg (2.43 lb)
  • 5 Tbs / 70 g (2.47 oz) 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
  • 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 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.

Method
 

  1. Peel the potatoes and chop them into 1-inch / 2. 5 cm cubes.
  2. Place them in a large pot or Dutch oven and add just enough lightly salted water to cover them.
  3. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  4. Do not drain the potatoes; set the pot aside with the potatoes in their cooking water.
  5. While the potatoes cook, melt 3 tablespoons (45 ml / 1.5 fl oz) of the butter in a large, deep skillet over medium heat.
  6. Add the thinly sliced onions and the bay leaves.
  7. Sauté, stirring frequently, for 10-15 minutes, until the onions are soft, sweet, and just beginning to turn a beautiful golden brown.
  8. 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.
  9. Stir gently to combine.
  10. In a separate small, heavy-bottomed saucepan, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over low heat.
  11. Whisk in the flour to form a paste (a roux) and cook for 1-2 minutes, stirring constantly.
  12. Meanwhile, gently heat the milk in another saucepan or in the microwave until warm (not boiling).
  13. Gradually pour the warm milk into the roux, whisking constantly to prevent any lumps from forming.
  14. Continue to cook and whisk until the sauce thickens into a smooth béchamel, about 3-5 minutes.
  15. Pour this creamy sauce into the potato and onion mixture and stir to combine.
  16. 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.
  17. Once all the cheese is melted, stir in the paprika and vegetarian Worcestershire sauce.
  18. 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.
  19. Remove the bay leaves before serving hot.

Nutrition

Calories: 415kcalCarbohydrates: 34gProtein: 16gFat: 25g

Tried this recipe?

Let us know how it was!