Leek & potato soup with blue cheese toast
Warm up with this delicious Leek & Potato Soup, a comforting blend of tender leeks, creamy potatoes, and savory chicken gravy, seasoned with thyme and nutmeg. Topped with a dollop of light sour cream, this hearty soup is perfectly paired with crispy blue cheese toasts made from fresh baguette slices and melted parmesan. Ideal for cozy nights at home!
- 12 Apr 2024
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Leek & potato soup with blue cheese toast is a hearty and comforting dish that combines the mellow flavors of leeks and potatoes with the rich, tangy notes of blue cheese. This recipe is perfect for a chilly day and is sure to satisfy your taste buds. The addition of light sour cream provides a creamy texture, while the blue cheese toast adds a delicious, crispy element to the soup.
Ingredients:
Instructions:
- Clean and slice the leek into thin rounds.
- Mince the garlic cloves.
- Peel and dice the potatoes into small chunks.
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the sliced leek and minced garlic. Sauté until the leek is soft and translucent, about 5 minutes.
- Add diced potatoes to the pot and sauté for an additional 2 minutes.
- Pour in 4 cups of chicken gravy and 1 cup of water.
- Stir in 1 teaspoon of dried thyme and 1 teaspoon of ground nutmeg.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the potatoes are tender, about 20-25 minutes.
- Once the potatoes are tender, use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.
- Stir in 1 cup of light sour cream until well combined. Season the soup with salt and pepper to taste.
- Preheat the broiler or oven to high.
- Slice the baguette into thin rounds.
- Lightly toast the baguette slices on both sides under the broiler or in a toaster.
- Spread a generous layer of softened blue cheese on each toasted baguette slice.
- Sprinkle 1 cup of grated parmesan cheese evenly over the top of the blue cheese.
- Place the blue cheese toasts under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
- Ladle the smooth leek and potato soup into bowls.
- Serve each bowl of soup with a couple of blue cheese toasts on the side for dipping.
Tips:
- Make sure to clean the leek thoroughly, as dirt can often be trapped between the layers.
- Use starchy potatoes like Russet or Yukon Gold for a creamier soup.
- If you prefer a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency.
- For a vegetarian version, substitute chicken gravy with vegetable broth.
- Toast the baguette slices in the oven until golden brown before adding the cheese to ensure they are crispy.
- To add more flavor, you can sauté the garlic and leek in the olive oil until softened and fragrant before adding the other ingredients.
- Adjust the seasoning to your taste by adding more or less thyme and nutmeg.
This leek & potato soup with blue cheese toast is a soul-soothing, richly flavored dish that is perfect for any meal. The combination of creamy soup and crispy toast creates a delightful harmony of textures and flavors. Serve it as a main course or as a warming starter to impress your guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 310kcal | 13% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.59g | 9% |
| Sugar 3.19g | 3% |
| Fat | |
| Fat 16g | 20% |
| Saturated 6g | 21% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 30mg | 6% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 2.34mg | 15% |
| Vitamin B6 0.45mg | 27% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.70mg | 5% |
| Vitamin K 33ug | 26% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 3.27mg | 30% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 670mg | 20% |
| Selenium, Se 11ug | 21% |
| Sodium, Na 880mg | 59% |
| Zinc, Zn 1.44mg | 13% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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