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Leek Soup With Herby Croutons

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“Herby croutons and soft cheese make this simple leek and potato soup extra-tasty.. Saved from another website for future use.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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 12 ounces soft spreadable cheese with garlic and herbs (or plain if preferred)
  • chopped chives (to garnish)

Directions

  1. 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.
  2. Add the vegetable stock, bring to the boil and cook for 20 minutes.
  3. 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.
  4. Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese.
  5. Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling.
  6. Heat the soup through gently, but do not boil.
  7. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.

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