Creamy Potato and Onion Soup
Potato and cheese soup is a staple in cold-weather cooking, offering a balance of rich, creamy textures and deep, savory flavors.
This version brings in Beemster cheese, a Dutch-style aged Gouda, adding a nutty, slightly caramelized depth to the soup. The crispy prosciutto topping provides a satisfying contrast, making each spoonful dynamic and well-balanced.
Potato-based soups have a long history across various cuisines, from French vichyssoise to classic American loaded potato soup. This version takes inspiration from European techniques, blending potatoes with aromatics, vermouth, and a luxurious cheese finish. It’s a comforting dish that works well for a weeknight meal or as an elegant first course for a dinner party.
What makes this recipe stand out is the use of vermouth, which adds a delicate herbal note that enhances the natural earthiness of the potatoes and shallots. Cooking the aromatics low and slow ensures they melt into the base, creating a deep, well-rounded flavor. The soup is blended for an ultra-smooth texture, making it feel indulgent without being heavy. The prosciutto garnish brings an umami punch and a crispy texture, elevating the dish from simple to refined.
Top this soup with Garlic Croutons or Crispy Fried Shallots. It also pairs beautifully with a dry white wine like Sauvignon Blanc or a light-bodied Belgian ale. If you want to make adjustments, swap out the Beemster for another aged cheese like Gruyère or Comté, or add roasted garlic for a deeper, sweeter undertone.
Main Ingredients
Russet Potatoes – The base of the soup, russet potatoes break down easily, creating a creamy consistency when blended. Their high starch content ensures the soup has body and richness without needing excessive cream.
Shallots – These provide a subtle sweetness and depth to the soup, melting into the base for a smooth, balanced flavor. If unavailable, a mix of yellow onion and a touch of garlic can work as a substitute.
Beemster Cheese – Aged Dutch cheese that brings nutty, caramelized notes to the dish. It melts smoothly, adding both depth and a silky finish to the soup. Substitutes include aged Gouda, Gruyère, or Comté.
Crispy Prosciutto – Adds a salty, umami-rich crunch to contrast the creamy soup. Bacon or pancetta can be used as alternatives for a similar effect.
Creamy Potato and Onion Soup
Potato and cheese soup is a staple in cold-weather cooking, offering a balance of rich, creamy textures and deep, savory flavors.
6
servings15
minutes40
minutes55
minutesKeep the screen on while I cook
Ingredients
3 lb russet potatoes,
peeled and cut into 1-inch slices6 slices prosciutto
3 tbsp butter
3 shallots, sliced thin
3 garlic cloves, sliced thin
1 sweet onion medium sized, diced
1/2 cup vermouth
6 cups chicken stock
1 bay leaf
1 cup heavy cream
1 tbsp thyme leaves
1 1/4 cups beemster cheese, grated
salt, to taste
black pepper, to taste
sliced green onions, for garnish
Method
- Preheat the oven to 400°F. Place the prosciutto slices on a wire rack over a baking sheet and cook until crispy, about 5-8 minutes. Set aside.
- In a large pot, melt the butter over medium heat. Add the shallots, garlic, and sweet onion. Cover and cook gently until softened but not browned, about 10 minutes.
- Pour in the vermouth and let it reduce by half.
- Add the chicken stock, bay leaf, and heavy cream. Bring to a simmer.
- Add the sliced potatoes, cover, and simmer until tender, about 20 minutes. Stir in the thyme and remove from heat.
- Working in batches, blend the soup with some of the grated cheese until smooth. Adjust seasoning with salt and black pepper.
- To serve, ladle into bowls, garnish with crumbled crispy prosciutto and sliced green onions.Loading gallery media…
Field Notes
- Storage & Reheating Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, adding a splash of stock if needed to loosen the texture. Avoid boiling to prevent the cheese from separating.
- This recipe can be adapted by using vegetable stock for a vegetarian version.
- Have you tried this recipe? Let us know in the comments how it turned out or share your own twist on it!
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