A delicious basic recipe for leek soup, with cheese, cream and croutons. Ready in half an hour, a great filling lunch soup. Recipe for 8.
The main thing:
Made by Véronique
Published at 2018-01-16, this recipe is for 8 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Remove the outer leaves and the ends of the leek and chop the leeks into chunks. If you like, you can set a bit of finely slices leek aside for garnish. Rinse the leek well and set aside.
Peel and coarsely chop the shallot and garlic cloves. Peel the potatoes and divide them into small pieces, if the pieces are too large it will take too much time before they're done.
Heat a knob of butter in a large pan and sauté the shallot and garlic for a few minutes. Add the rinsed leek and potato pieces and sauté about 5 minutes more.
Pour in the vegetable stock along with the bay leaf and bring to a boil. Turn down the heat and let it simmer for about 10 minutes. Remove the bay leaf and use a (immersion) blender to create a smooth soup.
Meanwhile heat about 100 ml cream in a small sauce pan and stir in a small handful of grated cheese and some pepper.
Season the soup with pepper and salt and serve with the cheesy cream and finely slices leek and/or croutons. Enjoy!