Cream of Leek and Herb Soup with Cheese Croutons
Warm, comforting, and packed with layers of flavor, this Cream of Leek and Herb Soup with Cheese Croutons is a must-try recipe for cozy evenings or elegant starters. Silky pureed leeks and tender potatoes are infused with fresh herbs like parsley, thyme, and chives, creating a savory and aromatic base enriched by a splash of heavy cream for an irresistibly smooth texture. Topped with golden, oven-baked Gruyère cheese croutons that deliver a satisfying crunch and a hint of nuttiness, each spoonful offers the perfect balance of creaminess and bold, cheesy flavor. Ready in under an hour, this easy yet sophisticated soup is an ideal recipe for dinner parties, seasonal gatherings, or simply warming up after a chilly day. Pair with a glass of white wine for a truly elevated dining experience!
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Recipe Information
Ingredients
- 4 medium leeks, white and pale green parts only
- 2 medium potatoes, peeled and diced
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices baguette slices
- 1 cup shredded Gruyère cheese
- 2 tablespoons olive oil
Instructions
Trim and clean the leeks thoroughly, removing any dirt from between layers. Slice them thinly into rounds.
In a large pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree carefully, then return it to the pot.
Stir in the heavy cream, parsley, thyme, and chives. Season with salt and black pepper. Simmer gently for 5 minutes to bring the flavors together.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the baguette slices on the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with Gruyère cheese.
Bake the croutons in the preheated oven for 6-8 minutes, or until the cheese is melted and bubbly with golden edges.
Serve the soup hot in bowls, topped with the cheese croutons, and garnish with additional chopped herbs if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.1 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
