This Dutch cheese soup, known as kaassoep in the Netherlands, showcases the country's world-famous Gouda cheese. The soup is rich, creamy, and flavored with traditional Dutch spices like nutmeg and white pepper.
In the Netherlands, cheese soup is often served as a starter or as a warming meal on cold winter days. The combination of leeks and Gouda is quintessentially Dutch and absolutely delicious.
The Right Gouda
Gouda comes in different ages - each affects the soup:
- Young (jong) - Mild, melts very smoothly
- Medium (belegen) - More flavor, still melts well
- Aged (oud) - Intense flavor, may be grainy
- Smoked Gouda - Adds smokiness
For soup, use young or medium Gouda for best texture.
Dutch Flavor Profile
Traditional Dutch seasonings:
- Nutmeg - Essential in Dutch cooking
- White pepper - Milder, cleaner flavor
- Leeks - Traditional vegetable base
Serving Suggestions
- With crusty Dutch bread
- Topped with croutons
- As a starter before stamppot
- With a cold Dutch beer
Dutch Cheese Soup (Kaassoep)
Traditional Netherlands soup with aged Gouda and warming spices.
Nutrition per serving
375Calories
16gProtein
16gCarbs
28gFat
1gFiber
4gSugar
Ingredients
Instructions
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Sauté vegetables. Melt butter in a large pot over medium heat. Add leeks and onion, cook 8 minutes until very soft and slightly caramelized. Add garlic and cook 1 minute.
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Make the base. Whisk in flour and cook 2 minutes. Gradually whisk in broth and cream. Simmer 12 minutes until slightly thickened.
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Add cheese. Reduce heat to low. Add Gouda one handful at a time, stirring constantly until each addition melts. Stir in nutmeg and white pepper.
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Season and serve. Taste and add salt as needed (Gouda is already salty). Ladle into bowls and garnish with fresh chives.
Recipe Notes
- Gouda tip: Use young Gouda for smoother texture.
- Smoked version: Use smoked Gouda for deeper flavor.
- Traditional: Serve with roggebrood (Dutch rye bread).
- Storage: Refrigerate 3 days. Reheat very gently.
