Leek Soup with Toasted Swiss Croutons
Warm, comforting, and irresistibly creamy, Leek Soup with Toasted Swiss Croutons is the ultimate dish for cozy evenings or elegant entertaining. Featuring tender leeks, velvety potatoes, and a splash of heavy cream, this decadent soup delivers a rich, earthy flavor in every spoonful. The star topping—golden baguette croutons crowned with melted Swiss cheese—adds a delightful crunch and nutty depth to the dish. Ready in under an hour, this recipe combines simple yet refined ingredients for a comforting meal that’s as easy to make as it is to savor. Perfect for chilly nights or as a starter for a sophisticated dinner, this leek soup is sure to impress.
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Recipe Information
Ingredients
- 4 whole leeks
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 whole garlic cloves
- 2 medium potatoes
- 5 cups vegetable stock
- 1 cup heavy cream
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 8 pieces baguette slices
- 1 cup Swiss cheese
- 1 tablespoon olive oil
Instructions
Trim and clean the leeks, discarding the dark green tops and root ends. Slice the white and light green parts into thin rounds and rinse thoroughly to remove any grit.
Peel and dice the onion, mince the garlic, and peel and cube the potatoes into small chunks.
In a large pot, melt the butter over medium heat. Add the sliced leeks and onion, and sauté for 6-7 minutes until soft and fragrant but not browned.
Stir in the garlic and cook for 1 more minute.
Add the cubed potatoes and vegetable stock to the pot. Increase the heat to bring the liquid to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Simmer for an additional 5 minutes to warm through. Adjust seasoning to taste if needed.
For the croutons, preheat your broiler to high. Arrange the baguette slices on a baking sheet and brush each one lightly with olive oil.
Broil the baguette slices for 1-2 minutes until golden brown. Flip the slices, sprinkle the toasted side with Swiss cheese, and broil again for another 1-2 minutes or until the cheese is melted and bubbly.
Ladle the soup into bowls and top with a couple of Swiss croutons. Serve immediately and enjoy!
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 8274 mg | 360% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 42.7 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1600 mg | 123% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5572 mg | 119% | |
*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.
