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Cream of Leek and Potato Soup Baked with Brie

1 tb Butter
2 Leeks;*
1 md Onion; peeled/chopped
1 lg Clove garlic; peeled/chopped
2 lg Potatoes; peeled/diced
2 qt Chicken stock
1/2 c Heavy cream
1/2 ts Fresh ground black pepper
1 ts Salt
4 sl Brie cheese


* Use white and lightest green parts of leeks. Clean and chop.

Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saute until wilted. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes. Strain off broth and set aside. Put solids in a food processor and puree, leaving slight texture. Return stock and puree to the pot, stirring well. Bring to a boil. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted). Ladle soup into four oven-safe bowls. Place a slice of brie on each. Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7 minutes. Serve immediately.


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