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Leek Gruyere Cream Soup

6 c Chicken broth
4 c Sliced leeks
1 c Sliced fresh mushrooms
1 ts Fines herbes, crushed
1/2 ts White pepper
1/3 c Flour
1 1/2 c (6oz) shredded Gruyere Cheese
2 tb Snipped fresh parsley
1 c Whipping cream
Thinly sliced leeks, optional


combine 4 cups of the chicken broth, the leeks, mushrooms, fines herves and white pepper in a large kettle and bring to a boil. Reduce heat and simmer, covered, 10-15 minutes or utnil leeks are tender. Cool slightly.


Blend or process leek mixture one third at a time until smooth. Return to pan, stir in 1 cup of the remaining chicken broth.


Stir or shake together the remaining chicken broth and flour until smooth. Stir into hot broth mixture along with the cheese and parsley. Cook and stir until slightly thickened and the cheese melts. Stir in whipping cream; heat through. Garnish with additional sliced leeks, if desired. Makes 8 servings.


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