Mushroom, Potato and Smoked Gouda Chowder

by Carrie on January 20, 2009

I don’t know how I missed this soup when Elly posted it in her blog, but I saw Mary Ellen post about it this week and knew it was something we had to make. Adam and I are both mushroom and potato lovers, and he has a new love for smoke gouda cheese.

He actually ended up making this for us last night, it was WONDERFUL it has wonderful flavor and was the perfect warming soup. My only complaint out of the recipe was that we only got 4 bowls, I was hoping for a lot more leftovers! Next time we will double or triple this.

Mushroom, Potato and Smoked Gouda Chowder (From: Elly says Opa)

  • 1/4 lb. bacon, diced
  • 1 onion, diced
  • 1 lb. mushrooms (your choice, I like to use a variety), sliced
  • a few sprigs of fresh thyme or a good pinch of dried
  • 1/4 cup dry sherry or white wine
  • 1 bay leaf
  • 3-4 cups yukon gold potatoes, cubed
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1.5 cups half and half (or milk, or cream)
  • 2 oz. smoked gouda, shredded

In a stockpot or dutch oven, cook the bacon until it has rendered its fat. Remove the bacon with a slotted spoon and set aside.

In the bacon fat, cook the diced onion over low heat for about 2 minutes before adding the mushrooms. Add a little salt and pepper and continue cooking over low or medium-low heat until the mushrooms have released their moisture, about 10-15 minutes. Increase the heat and add the sherry or wine. Cook until almost all of the alcohol has cooked off.  

Add the potatoes and the garlic, stirring to combine. Add the bay leaf and broth. Bring to a light boil and simmer until potatoes are tender. Season to taste with salt and pepper.

Remove the bay leaf. Put as much or as little of the mixture as you want into a food processor and pulse it. This isn’t necessary but it creates both texture and thickness to the soup. Return the pureed soup to the dutch oven. Add the half and half and gouda. Simmer until the soup has heated through and the cheese has melted.

Garnish bowls with diced bacon and more cheese, if desired

© 2009, Carrie. All rights reserved.

{ 6 comments… read them below or add one }

1 Joelen January 20, 2009 at 8:20 pm

I’ve been eyeing this recipe as well – its a delicious combination of flavors!


2 elly January 20, 2009 at 8:21 pm

so happy you liked the soup!


3 Mary Ellen January 20, 2009 at 8:53 pm

Isn’t this the best soup??


4 Kate January 21, 2009 at 1:55 pm

I don’t know how you missed this either! Such creamy goodness.


5 Maria January 21, 2009 at 6:18 pm

This one looks fantastic!!!


6 bensbaby116 January 21, 2009 at 9:24 pm

I love smoked gouda but I’ve never done much with it except just eat it with crackers. This looks fantastic!

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