Cream of Potato Soup

Family Meals

My great Aunt Esther made a huge, homemade meal each time my mom, dad, and I visited when I was a little girl. She had a big dining room table, and it always had every leaf in it, and she filled the entire table like it was a Thanksgiving feast. I was more interested in a small drawer in her kitchen; she had a candy drawer, and it was always filled with Starburst candies, and if I was good, she would sneak me a couple pink Starbursts while she finished mashing the potatoes over the stove top.

I believe I was about 5 years old the last time that I visited my great Aunt Esther. I still have lots of memories of our visits, even though they were few. I remember the drive over Mohonk Mountain in New York to Accord, I remember a big staircase to the second floor in her house, I remember the floor creaking in certain places upstairs in the hallway, and I remember her mashed potatoes were chunky with lots of texture.

As a little girl, I had no idea the work and love that she invested in every meal. I did not understand how much of herself she was sharing with us each family dinner, and my memory takes a stroll back to a little five-year-old girl chewing a Starburst and trying to stand on tip-toes to peek inside stove pots while I cook potato soup because I like it nice and chunky like Aunt Esther’s mashed potatoes.

Consistency + Texture

Texture is important because it completely changes soup – thick, thin, grainy, smooth, chunky. Potato soup is very good chunky, and I reserve a cup of potatoes after draining to add to the soup near the end, so that if I get a little mix happy, and the soup smooths out too much, I still have more to add the texture back. Since potato sizes can vary, I also suggest adding the liquids slowly to control the thinness or thickness of the soup.

Veggie Bacon Crumbles. Garnish to suit your taste. Loaded Potato Soup.

Veggie Bacon

I highly recommend Lightlife Smart Bacon if you’d like to add crumbles as garnish. It is in the produce section of the grocery store if they carry it. MorningStar Farms Bacon Strips are good, but I enjoy the texture and flavor of Lightlife’s veggie bacon better. I love to serve this soup to guests with bowls of garnishes assembled as if it is a baked potato bar; I prepare bac’n crumbles, shredded cheddar, shredded smoked Gouda, scallions, sour cream, parsley, croutons and more.

Sharing

Hope you love making my Cream of Potato Soup at home! Please comment below and pin or tag a photo #ginger_thyme if you try this recipe. *Nom*

Thank you for reading! See you next thyme!

Cream of Potato Soup with Smoked Gouda Hearty and delicious, creamy, vegetarian Potato Soup with melted smoky Gouda cheese for the perfect flavor. By: Heddy Siddle 4 Servings

1 hr

Print this Ingredients 4 large Russet Potatoes

1 cup Almond Milk

1 cup Heavy Cream

6 ounces shredded Smoked Gouda Cheese

2 tablespoons unsalted Butter

1/2 teaspoon Vegetable Base

1/2 teaspoon Black Pepper

Salt to taste Directions Step 1 Peel and dice potatoes. Boil in a large pot fully covered in water for 40 minutes. Drain potatoes. Step 2 Return potatoes to pot. Mash to desired consistency. Step 3 Add milk, heavy cream, butter, vegetable base, salt and pepper. Stir to combine. Warm over medium-low heat. Step 4 Add shredded smoked Gouda [reserve some for garnish]. Stir to combine until thoroughly melted. Step 5 Remove from heat. Serve and garnish as desired.

More soups you may enjoy:

Creamy Vegetarian Tomato Soup