Cream of Leek and Herb Soup With Cheese Croutons

Name: Cream of Leek and Herb Soup With Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable stock, as needed (or water); 6 medium leeks, white parts plus an inch of the greens, sliced into 1/4-inch rounds; 2 tablespoons butter; 1 bay leaf; 4 fresh thyme sprigs (try lemon thyme if you can get it!); salt; fresh ground black pepper; 1 tablespoon flour; ⅓ cup cream (or milk); 3 tablespoons chopped herbs (chervil, basil, dill, or tarragon or 1 tbls. chopped rosemary or lovage); ½ cup grated blue cheese (or Parmesan or Cheddar cheese); 1 teaspoon Dijon mustard; 1 tablespoon soft butter; fresh ground black pepper; 12 baguette, slices toasted

Servings: persons

6 cups vegetable stock, as needed (or water)
6 medium leeks, white parts plus an inch of the greens, sliced into 1/4-inch rounds
2 tablespoons butter
1 bay leaf
4 fresh thyme sprigs (try lemon thyme if you can get it!)
salt
fresh ground black pepper
1 tablespoon flour
⅓ cup cream (or milk)
3 tablespoons chopped herbs (chervil, basil, dill, or tarragon or 1 tbls. chopped rosemary or lovage)
½ cup grated blue cheese (or Parmesan or Cheddar cheese)
1 teaspoon Dijon mustard
1 tablespoon soft butter
fresh ground black pepper
12 baguette, slices toasted

1
Slice leeks(place roots and tops of green part in freezer to make stock).
2
Separate the sliced leeks into rings and soak them in a bowl of water for 5 minutes.
3
Lift them out, letting any sand fall to the bottom.
4
You should have about 4 cups, if not, make up the difference with scallions or an onion.
5
Melt the butter in a soup pot and add the leeks, bay leaf, thyme, 1 1/2 teaspoons salt, and 1 cup of the stock(or water).
6
Cover the pan and cook over medium heat until the leeks are tender, about 10 minutes.
7
Stir in flour(I mix with 1 tbls.
8
water to form a paste), then pour in remaining stock.
9
Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.
10
Remove the bay leaf and thyme, puree the soup, then return it to the pot.
11
Add the cream and bring to a simmer.
12
Taste for salt and season with pepper.
13
Stir in the fresh herbs and serve with a crouton in each bowl.
14
Enjoy!
15
To make Cheese Croutons:.
16
Mix the cheese with the Dijon mustard, butter, and a little freshly ground black pepper.
17
Toast 12 baguette slices, 2 for each person.
18
Mound a little of the cheese topping on each slice, then broil until the cheese begins to bubble and melt.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 cups vegetable stock, as needed (or water), 6 medium leeks, white parts plus an inch of the greens, sliced into 1/4-inch rounds, 2 tablespoons butter, 1 bay leaf, and more.

Yes, Cream of Leek and Herb Soup With Cheese Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!