Cheesy Leek Cream Soup
Leek cream soup is one of the best choices for cold days. With its rich, creamy texture and the mild, silky taste of cheese, it's perfect for a light dinner or as an appetizer for an elegant lunch. The slightly sweet, delicate flavor of the leek harmonizes perfectly with the cream and cheese, which adds extra creaminess to the soup. The toasted bread cubes add a crunchy texture that really enhances the experience. The recipe is easy to make and is guaranteed to please everyone!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the leeks and slice them into thin rings. Peel and mince the garlic. Peel and dice the potatoes.
2
In a saucepan, melt the butter over medium heat. Add the leeks and garlic and sauté for 5-6 minutes, or until softened and slightly caramelized.
3
Add the diced potatoes and pour in the vegetable broth. Stir to combine and bring to a boil.
4
Reduce the heat and simmer the soup for about 15-20 minutes, or until the potatoes are completely tender.
5
Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and grated cheese until the cheese is completely melted.
6
Season with salt, pepper, and a pinch of nutmeg. Mix well and cook for another 2-3 minutes to allow the flavors to meld.
7
Serve hot, garnished with toasted bread cubes and optionally with extra grated cheese on top.
