Dutch Cheese Soup

Main Dish
4 servings
15 min
20 min
Very Easy




  • Heat oil on medium-high heat in a 1 1/2 quart saucepan. Add onion and saute until softened.
  • Add cauliflower, carrots, and potatoes; saute for 5 minutes. Add the fresh thyme during the last minute.
  • Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and saute until lightly browned. Add bacon to soup.
  • Reduce heat to low and cover, simmering until vegetables are tender. Ladle soup into four individual flameproof crocks or bowls.
  • Top each portion with two bread slices and 1/4 of the cheese. Place under the broiler until cheese is bubbly.
  • Serve immediately.


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