Dutch Leek Soup

This Dutch classic proves you don’t need fancy techniques to make restaurant-quality soup. You’ll whisk whole wheat flour with bouillon, water, milk, and a pinch of mace to create a lightly thickened base, then simmer in chopped leeks until they’re tender and sweet.

A splash of cream enriches the broth without making it heavy. The real magic happens at the table, where each person stirs in shredded Edam or Gouda cheese until it melts into silky strands throughout the soup.

It’s cozy, satisfying, and makes you feel like you’re sitting in a canal-side cafe in Amsterdam.

Pro Tips

• Clean leeks thoroughly by splitting them lengthwise and rinsing between layers (they trap lots of grit)
• Use whole wheat flour for nutty flavor and extra fiber, though all-purpose works too
• Simmer gently after adding milk to prevent it from curdling
• Serve cheese in a bowl at the table so each person can add as much as they want
• Make this vegetarian by using vegetable bouillon instead of beef or chicken