Dutch Cheese Soup

The Dutch are great soup eaters, often featuring soup as a main dish. This hearty soup, enriched with Gouda cheese, is perfect served piping hot on a chilly evening. Gouda is the quintessential Dutch cheese to use: a young Gouda will give you a soft, mild taste, while an aged one will provide more complex and robust flavor.


  • ¼ C (59 ml) vegetable oil
  • ½ C (76 g) onions, diced
  • 1 C (230 g) cauliflower, diced
  • 2 med potatoes, cut into 1/2-inch (1.3-cm) cubes
  • 2 med carrots, cut into 1/2-inch (1.3-cm) cubes
  • 4 C (946 ml) low sodium chicken broth
  • 2 Tbsp (29 g) butter
  • 4 oz (113 g) Canadian bacon, diced
  • 5 oz (142 g) Gouda cheese, thinly sliced
  • Salt and pepper to taste
  • 8 ½-in (13-mm) slices sourdough baguette


Place oil in a 1½-quart (1420-ml) saucepan over medium-high heat. Add onion; sauté until soft; add cauliflower, carrots and potatoes; sauté 5 minutes. Stir in chicken broth and simmer. Meanwhile, heat butter in a small skillet; add canadian bacon; sauté until lightly browned; add to soup. Reduce heat to low and cover, simmering until vegetables are tender, about 15 minutes. Pour soup into 4 individual ovenproof bowls, topping each with 2 bread slices and one quarter of cheese. Place under broiler until cheese is bubbly and serve immediately.

  • Prep time: 12 minutes.
  • Cook time: 30 minutes.
  • Makes 4 servings.

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