Leek Soup With Toasted Swiss Croutons Recipe

Name: Leek Soup With Toasted Swiss Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil; 3 medium yellow onions, thinly sliced; 2 lbs leeks, white and light-green parts only, thinly sliced crosswise; 5 garlic cloves, smashed and peeled; 1 cup dry white wine; 2 quarts low sodium chicken broth; 2 bay leaves; 1 -2 ounce thinly sliced prosciutto, finely diced; 4 tablespoons unsalted butter; 16 slices baguette (1/2-inch-thick slices); 2 cups shredded gruyere cheese (6 to 8 ounces); salt & freshly ground black pepper; ⅓ cup finely chopped fresh chives or ⅓ cup flat leaf parsley

Servings: persons

¼ cup extra virgin olive oil
3 medium yellow onions, thinly sliced
2 lbs leeks, white and light-green parts only, thinly sliced crosswise
5 garlic cloves, smashed and peeled
1 cup dry white wine
2 quarts low sodium chicken broth
2 bay leaves
1 -2 ounce thinly sliced prosciutto, finely diced
4 tablespoons unsalted butter
16 slices baguette (1/2-inch-thick slices)
2 cups shredded gruyere cheese (6 to 8 ounces)
salt & freshly ground black pepper
⅓ cup finely chopped fresh chives or ⅓ cup flat leaf parsley

1
Combine the olive oil and onions in a medium Dutch oven and cook over medium heat, stirring occasionally, for 5 minutes.
2
Add the leeks and garlic, then cover and cook, stirring occasionally, until the leeks are tender, about 15 minutes.
3
Pour in the wine and cook, uncovered, until the alcohol has evaporated, about 15 minutes.
4
Add the broth and the bay leaves and bring to a simmer; continue simmering for 10 minutes.
5
Remove the bay leaves.
6
Puree 2 cups of the soup in a blender and then stir it back into the pot.
7
In a large nonstick skillet, cook the prosciutto over medium-high heat, stirring, just until brown; transfer the prosciutto to the soup and reserve the skillet.
8
Melt 2 tablespoons of the butter in the same skillet over medium heat.
9
Add half of the baguette slices to the skillet and cook until golden and toasted on the bottom, about 4 minutes.
10
Turn the baguette slices over and spoon a heaping tablespoon of the shredded cheese on top of each; cover with a lid and cook until the cheese is melted, 2 to 3 minutes more.
11
Transfer the croutons to a heatproof plate and keep warm in a low oven; repeat with the remaining butter, bread and cheese.
12
Season the soup with salt and pepper, add the chives and ladle into mugs.
13
Place a crouton on top of each mug and another on the side and serve.

760

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.

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 13 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 3 medium yellow onions, thinly sliced, 2 lbs leeks, white and light-green parts only, thinly sliced crosswise, 5 garlic cloves, smashed and peeled, and more.

Yes, Leek Soup With Toasted Swiss 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!

Leek Soup With Toasted Swiss Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions