Leek Soup With Herby Croutons
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 1 potato, peeled and very finely cubed
- 1 lb leek, washed and chopped
- 4 cups vegetable stock
- 9 ounces soft spreadable cheese with garlic and herbs
- salt & freshly ground black pepper
-
To serve
- 4 slices white bread
- 3 1⁄2 ounces soft spreadable cheese with garlic and herbs (or plain if preferred)
- chopped chives (to garnish)
directions
- Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes.
- Add the vegetable stock, bring to the boil and cook for 20 minutes.
- Put the soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste.
- Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese.
- Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling.
- Heat the soup through gently, but do not boil.
- Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)