Creamy Dream: The Ultimate Edam Cheese Soup Recipe

I remember a chilly autumn evening in Amsterdam, the air thick with the scent of canals and Gouda. I’d ducked into a cozy little café, seeking refuge from the rain. That night, I had my first taste of Edam cheese soup. It was surprisingly delicate, comforting, and profoundly satisfying. The mild, nutty flavor of the Edam, combined with the subtle sweetness of leeks and the freshness of broccoli, was pure magic. Ever since, I’ve been on a quest to recreate that perfect bowl, and this recipe, perfected over years, comes incredibly close to capturing that Dutch delight.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: About 8 cups
• Dietary Type: Vegetarian

Ingredients

• 2 tablespoons butter
• 1 cup sliced leek (white and light green parts only, thoroughly washed)
• 1 bunch broccoli, stalks sliced and florets kept separate from the stalks
• 2 cups peeled cubed new potatoes
• 6 cups chicken stock or 6 cups chicken broth
• 1 cup milk (whole milk recommended for richness, but any kind will work)
• 1 cup grated Edam cheese, plus extra grated cheese for garnish

Equipment Needed

• Large saucepan or Dutch oven
• Cutting board
• Sharp knife
• Blender or immersion blender
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Begin by prepping your vegetables. Thoroughly wash the leeks to remove any dirt, then slice them thinly, using only the white and light green parts. Separate the broccoli into florets and slice the stalks. Peel and cube the new potatoes into roughly ½-inch pieces. This ensures even cooking.
2. In a large saucepan or Dutch oven, melt the butter over medium heat. Let it melt completely and become hot, but avoid browning.
3. Add the sliced leeks, broccoli stalks, and cubed new potatoes to the melted butter. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until the leeks are softened and fragrant. This step is crucial for developing the soup’s flavor base.
4. Pour in the chicken stock or chicken broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the saucepan, and simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork. Simmering helps meld the flavors beautifully.
5. Add the broccoli florets to the soup and cook for about 3 minutes, or until they are bright green and slightly tender-crisp. Be careful not to overcook the florets, as they will become mushy.
6. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. If using a regular blender, work in batches to avoid overflow. Make sure to vent the lid to prevent pressure buildup. An immersion blender simplifies this process and keeps the soup in the pot.
7. Return the pureed soup to the saucepan. Stir in the milk and reheat gently over low heat until hot, but do not boil. Boiling can cause the milk to curdle.
8. Remove the saucepan from the heat. Add the grated Edam cheese and stir gently until the cheese is completely melted and the soup is smooth and creamy. Be patient; it may take a minute or two for the cheese to fully incorporate.
9. Ladle the hot soup into bowls. Garnish with extra grated Edam cheese and serve immediately. A sprinkle of freshly ground black pepper adds a nice touch.

Expert Tips & Tricks

• For a richer flavor, use homemade chicken stock. The depth of flavor will significantly enhance the overall taste of the soup.
• To prevent curdling, ensure the milk is at room temperature before adding it to the soup. Tempering the milk slightly by whisking in a small amount of the hot soup before adding it to the entire pot can also help.
• If the soup is too thick, add a little more chicken stock or milk to reach your desired consistency.
• Don’t over-blend! Over-blending can make the soup gummy. Blend until just smooth.
• To make ahead, prepare the soup up to the point of adding the milk and cheese. Store in the refrigerator for up to 2 days. When ready to serve, reheat gently, then add the milk and cheese as directed.

Serving & Storage Suggestions

Serve the Edam cheese soup hot, garnished with extra grated Edam cheese. A crusty baguette or some homemade croutons are perfect accompaniments for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or stock to loosen the soup if it has thickened. Freezing is not recommended, as the dairy can separate and become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	35mg	12%
Sodium	450mg	19%
Total Carbohydrate	15g	5%
Dietary Fiber	3g	12%
Sugars	5g	N/A
Protein	10g	20%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Substitute vegetable broth for chicken broth and use a plant-based milk alternative, such as almond or soy milk. A vegan cheese alternative can be used, but be aware that the flavor and melting properties may differ from Edam.
• Gluten-Free: This recipe is naturally gluten-free.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Different Cheeses: While Edam is the star of the show here, you can experiment with other mild, semi-hard cheeses like Gouda or Havarti.
• Add Vegetables: Feel free to add other vegetables like carrots, celery, or zucchini for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for this recipe?
A: While you can, freshly grated cheese melts more smoothly and evenly into the soup. Pre-shredded cheeses often contain cellulose, which can inhibit melting.

Q: What if I don’t have leeks? Can I use onions instead?
A: Yes, you can substitute a yellow onion for leeks. However, leeks have a milder, sweeter flavor that complements the Edam cheese particularly well.

Q: My soup is too thick. How can I thin it out?
A: Simply add more chicken stock or milk, one tablespoon at a time, until you reach your desired consistency.

Q: Can I use an immersion blender directly in the saucepan?
A: Yes, an immersion blender is perfect for pureeing the soup directly in the saucepan. Be careful to avoid splattering hot soup.

Q: What is the best way to prevent the milk from curdling?
A: Use room temperature milk, avoid boiling the soup after adding the milk, and temper the milk by gradually whisking in a small amount of hot soup before adding it to the pot.

Final Thoughts

This Edam cheese soup is a hug in a bowl, perfect for a cozy night in or a comforting meal on a chilly day. Its simplicity belies its depth of flavor, and the mildness of the Edam cheese makes it a crowd-pleaser. Don’t be afraid to experiment with variations to make it your own. I encourage you to give this recipe a try and let me know what you think! Pair it with a crisp white wine or a slice of crusty bread for the ultimate experience. Bon appétit!