Leek Soup with Brie Toasts
Cozy up with a bowl of creamy Leek Soup with Brie Toasts, an elegant yet comforting dish perfect for any occasion. This velvety soup showcases the mild sweetness of sautéed leeks, onions, and garlic, balanced with rich potatoes, a touch of thyme, and a swirl of heavy cream. The pairing of warm, melty Brie cheese atop golden-broiled baguette slices adds an indulgent twist, making it a perfect complement to the soup's earthy flavors. Ready in just an hour and incorporating simple, wholesome ingredients, this recipe is an effortless way to elevate your weeknight dinner or impress guests with a gourmet starter. Garnished with a sprinkle of fresh chives, it’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large leeks (white and light green parts only, sliced thinly)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 3 medium potatoes (peeled and diced)
- 5 cups low-sodium chicken or vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 teaspoon fresh thyme leaves
- 1 small loaf baguette (sliced into 1/2-inch rounds)
- 6 ounces Brie cheese (rind removed, sliced)
- 2 tablespoons fresh chives (chopped, for garnish)
Instructions
Melt the butter and olive oil together in a large pot over medium heat.
Add the sliced leeks and diced onion to the pot. Cook for 8–10 minutes, stirring occasionally, until they are soft but not browned.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced potatoes, chicken or vegetable stock, salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, blend the soup in batches using a countertop blender. Be cautious with hot liquids.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper if needed. Return the soup to low heat and keep it warm while you prepare the Brie toasts.
Preheat your oven's broiler. Place the baguette slices on a baking sheet and toast them under the broiler for 1–2 minutes until lightly golden on one side.
Flip the slices over and top each one with a slice of Brie cheese. Return them under the broiler for another 1–2 minutes, or until the cheese is melted and bubbly.
Ladle the warm soup into bowls and garnish with chopped chives.
Serve the soup with the Brie toasts on the side for dipping or topping. Enjoy your Leek Soup with Brie Toasts!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 846 mg | 18% | |
*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.
