Best Leek Gruyere Cream Soup Recipes

POTATO LEEK SOUP

Steps:

• Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
• Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

CREAMY LEEK SOUP

Steps:

• Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
• Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
• Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
• Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
• Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
• Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

POTATO LEEK SOUP

Steps:

• In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
• Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
• Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.

CREAMY LEEK SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
• Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.

CHEESY POTATO LEEK SOUP

Steps:

• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
• Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
• Ladle soup into bowls and top with chives.

CREAM OF LEEK SOUP

Steps:

• Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

POTATO, BACON, AND GRUYèRE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
• In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
• In a blender purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. Soup may be prepared up to this point 3 days ahead (cool uncovered before chilling covered). Reheat over low heat but do not let boil.
• Just before serving, stir in parsley.

WINNING CREAM OF LEEK SOUP

Steps:

• Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.