1-Getting started with Smoked Gouda Potato Soup: heat a large Dutch oven or stockpot over medium heat and cook the 6 strips of bacon for 8 to 12 minutes until crisp, then set it aside on a paper towel. This step adds that smoky bacon flavor right from the start, which really enhances the overall taste of the Smoked Gouda Potato Soup.

2-Next: reduce the heat to medium-low and add the finely diced celery, onion, and carrot. Season with salt and pepper, and cook for about 5 minutes until they soften up. Then, melt in the 2 tablespoons of butter and stir in the 4 cloves of minced garlic, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, and ¼ teaspoon dried thyme for another minute to build those aromatic layers.

3-Now, add the ½ cup of all-purpose flour and stir it in until it’s fully mixed. Slowly whisk in the 6 cups of chicken stock and toss in the 5 cups of chopped red potatoes. Bring everything to a boil over high heat, then lower to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are soft, stirring occasionally to avoid sticking.

4-First Step: Mise en Place: Wash and chop your ingredients ahead of time for a seamless cook. This includes prepping the potatoes and grating the cheese, which helps everything come together quickly for your Smoked Gouda Potato Soup.

5-Second Step: Sauté Aromatics: Use the bacon fat left in the pot to sauté your veggies, adding extra flavor as mentioned in the tips. Cook until they’re just right before moving on.

6-Once the potatoes are tender, stir in the 1 ½ cups of heavy cream and 8 ounces of shredded smoked Gouda cheese until everything blends smoothly. Gently mash some potatoes for texture, then turn off the heat and mix in the ½ cup of sour cream. Finally, taste and adjust the seasoning as needed before serving hot with toppings like reserved bacon and sliced scallions. The total time is about 1 hour and 10 minutes, with 15 minutes prep and 55 minutes cooking, making it a practical choice for any day.