Go Back
+ servings

Smokey & Creamy Potato Soup

A filling potato soup filled with veggies, creaminess and delicious smokey seasonings topped with smokey Gouda cheese!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Servings: 6 -8


  • 1 T olive oil
  • 1 yellow onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 6 medium russet potatoes peeled and cubed
  • 1 1/2 t Tony Chachere's seasoning or your favorite creole seasoning
  • 1/2 t smoked paprika
  • 6 cups vegetable broth plus more if needed
  • 2 T all-purpose flour
  • ¼ cup milk
  • 1 cup heavy cream
  • Kosher salt to taste
  • ground black pepper to taste
  • ground white pepper to taste
  • Toppings: Grated smoked Gouda or smoked cheddar green onions, etc.


  • Heat oil in a large pot over medium heat. Add the onions, carrots and celery. Sauté for 5 to 6 minutes or until tender. Add the potatoes, Tony Chachere's seasoning (or your favorite creole seasoning), and smoked paprika. Stir to coat and combine all of the seasonings.
  • Add 6 cups of the vegetable broth or enough to cover the potatoes. Bring to a boil and then reduce heat to medium low and simmer for 20 minutes, or until potatoes are fork-tender.
  • Put the milk and flour in a bowl and whisk until completely combined and frothy. Slowly pour the milk and flour mixture into the soup and stir. The soup will slightly thicken as it continues to simmer.
  • Gently mash the potatoes with a potato masher or the back of a large spoon leaving some chunky pieces for texture.
  • Add the heavy cream and additional broth if needed. Season with salt, black pepper and white pepper.
  • Serve the soup with your favorite toppings such as smoked Gouda sliced green onions.
  • Enjoy!


Recipe adapted from Creamy Potato Soup published on October 22, 2015.