We first had this soup on our Rhine River cruise, October 2025 in the Netherlands.
The Dutch are great soup eaters, often featuring soup as a main dish.
Gouda is the quintessential Dutch Cheese to use (a young Gouda will give you a soft, mild taste,
while an aged Gouda will provide a more complex and robust flavor).
1/4 c. canola oil
1/2 c. yellow onion, diced
1 c. cauliflower, diced
2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, cut into 1/2-inch cubes
4 c. chicken stock (Kitchen Basics)
2 Tbls. butter
4 oz. Canadian bacon, diced
5 oz. Gouda cheese, thinly sliced
salt and pepper to taste
8 – 12 (1/2-inch) slices sourdough baguette or (French baguette)
Place oil in a 3 qt. 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 and add to soup. Salt and pepper to taste.
Reduce heat to low and cover, simmering until vegetables are tender, about 15 minutes.
Pour soup into 4 individual ovenproof bowls and place on a baking sheet. Top each bowl with 2-3 bread slices and one-quarter of the cheese.
Place under broiler until cheese is bubbly and serve immediately.
Serves 4