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
A traditional Dutch soup featuring aged Gouda cheese with nutmeg and white pepper. Rich and warming.
Nutrition per serving
375 Calories
16g Protein
16g Carbs
28g Fat
1g Fiber
Ingredients
Instructions
- . Melt butter. Sauté leeks and onion 8 minutes until soft. Add garlic, cook 1 minute.
- . Whisk in flour, cook 2 minutes. Add broth and cream. Simmer 12 minutes.
- . Reduce heat. Add Gouda gradually with nutmeg and pepper, stirring until melted.
- . Season and serve topped with 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.