Leek Soup with Brie Recipe


Cooking Time50 MinServings6
Main Ingredient


 French bread slice6 (Each 1/2 Inch Thick)
 Butter/Margarine4 Tablespoon
 Garlic1 Clove (5 gm)
 Leeks9 Large
 Mushrooms1⁄2 Pound
 Dry tarragon1⁄2 Teaspoon
 White pepper1⁄4 Teaspoon
 All purpose flour2 1⁄2 Tablespoon
 Regular strength chicken broth4 Cup (64 tbs)
 Whipping cream1⁄3 Cup (5.33 tbs)
 Brie cheese8 Ounce, cut into 1/2-inch-thick slices

Nutrition Facts

Serving size

Calories 530 Calories from Fat 220

% Daily Value*

Total Fat 25 g38.3%

Saturated Fat 14.8 g74%

Trans Fat 0 g

Cholesterol 77.7 mg

Sodium 867.7 mg36.2%

Total Carbohydrates 61 g20.3%

Dietary Fiber 6.1 g24.3%

Sugars 13.9 g

Protein 17 g34.9%

Vitamin A 99.9% Vitamin C 56.2%

Calcium 28.1% Iron 39.3%

*Based on a 2000 Calorie diet


Place bread on a 10 by 15-inch rimmed baking sheet.
Bake in a 325° oven until dry (20 to 25 minutes).
Spread each slice with 1 teaspoon of the butter; set aside.
Insert metal blade.
Mince garlic; leave in work bowl.
Change to slicing disc.
Prepare and slice leeks (you should have about 8 cups).
Set aside.
Slice mushrooms.
Melt remaining 2 tablespoons butter in a 4 to 5-quart kettle over medium heat.
Add mushrooms, leeks, garlic, tarragon, and pepper.
Cook, stirring, until liquid evaporates and vegetables are very soft (about 15 minutes).
Stir in flour.
Remove from heat and stir in broth and cream.
Return kettle to heat; bring soup to a boil, stirring constantly.
Pour soup into 6 ovenproof soup bowls (1 1/2 to 2-cup size).
Top each with a piece of toast, buttered side up.
Place cheese slices on toast to cover.
Bake, uncovered, in a 425° oven until cheese is bubbly (about 10 minutes); then broil about 6 inches below heat until lightly browned (1 to 2 minutes).