About This Recipe

Cheese soup may not be the first Dutch dish that comes to mind, but this Gouda-based version is a staple in Dutch home kitchens and a favorite at winter markets. The key is using a belegen (mature) Gouda — aged enough for depth of flavor, but not so old that it becomes overpowering. A splash of Dutch lager or wheat beer lifts the entire dish.

This recipe serves 4 and comes together in under 40 minutes.

Ingredients

  • 2 tbsp unsalted butter
  • 1 medium white onion, finely diced
  • 2 leeks, white and light green parts, sliced
  • 2 cloves garlic, minced
  • 3 tbsp plain flour
  • 150 ml Dutch lager or wheat beer (or dry white wine)
  • 750 ml good-quality vegetable or chicken stock
  • 250 ml full-fat milk
  • 250g belegen Gouda, grated (plus extra for serving)
  • 1 tsp Dijon mustard
  • Salt, white pepper, and a pinch of nutmeg
  • Fresh chives, to garnish
  • Crusty bread or Dutch rye, to serve

Instructions

  1. Sweat the aromatics. Melt the butter in a heavy-bottomed pot over medium heat. Add the onion and leeks and cook gently for 8–10 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another minute.
  2. Build the base. Sprinkle the flour over the softened vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
  3. Deglaze. Pour in the beer or wine and stir vigorously as it sizzles — this creates a smooth roux base. Let it bubble for 1–2 minutes to cook off the alcohol.
  4. Add liquid. Gradually add the stock, stirring constantly to avoid lumps. Add the milk. Bring to a gentle simmer and cook for 10 minutes.
  5. Blend (optional). For a smoother texture, use an immersion blender to partially blend the soup, leaving some texture. Or blend fully for a velvety finish.
  6. Add the cheese. Reduce heat to low. Add the grated Gouda in two or three batches, stirring after each addition until fully melted. Stir in the Dijon mustard. Do not boil after this point, or the cheese may turn grainy.
  7. Season. Taste and adjust with salt, white pepper, and a pinch of freshly grated nutmeg.
  8. Serve. Ladle into warmed bowls, top with extra grated Gouda and snipped chives, and serve with thick slices of crusty bread.

Tips for the Best Gouda Soup

  • Grate your own cheese. Pre-grated cheese contains anti-caking agents that prevent smooth melting. Always start with a block.
  • Don't rush the leeks. Properly softened leeks give the soup a natural sweetness that balances the richness of the cheese.
  • Temperature control matters. Adding cheese to boiling liquid causes it to seize and go stringy. Always reduce heat before adding.
  • Try smoked Gouda for a variation with a deeper, campfire-like warmth.

Serving Suggestions

This soup pairs beautifully with a cold Dutch lager or a glass of dry Riesling. For a heartier meal, top with croutons fried in butter and a drizzle of herb oil. Leftovers reheat well on low heat — add a splash of milk if the soup has thickened overnight.