Next, bring your stock to a simmering boil, then add peeled, diced potatoes (medium dice), along with white wine, nutmeg, salt, and pepper, and allow them to cook.
When the potatoes have softened, remove some of the potatoes with a slotted spoon (remove the equivalent of about 1 potato). Then, using a potato masher, mash the remaining potatoes that are left in the pot.
When the potatoes are mashed to your liking, add the diced potato chunks back into the soup, along with your onions and garlic. Allow the soup to cook covered for 10-15 minutes to bring the flavors together, then reduce the heat, and add your cream.
Stir everything together, then make a slurry of corn starch and water (you could alternatively use flour and butter to thicken it), and stir it into your soup to thicken it a bit. You can also add more cornstarch and water as needed, to thicken the soup to your liking.
When the soup has thickened, remove it from the heat, and stir in grated, smoked Gouda.
Serve hot, and top each bowl of soup with chopped parsley, and more grated Gouda.