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Cream of Leek and Herb Soup With Cheese Croutons

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“Vary the garnishes to suit the season for the first course soup from Deborah Madison's Vegetarian Cooking for Everyone cookbook. Try blue cheese, Parmesan or a good Cheddar, you'll love the croutons(and the soup)!”

Ingredients Nutrition


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

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