Leek Soup

Prep: 21 minutes; Cook: 40 minutes

A simple blend of caramelized leeks topped with a broth-soaked slice of cheese toast really hit the spot at our taste testing. Parrano Originale is a slightly sweet and nutty cheese that melts well and is not stringy. If this cheese is not available in your area, substitute Dutch Gouda or Swiss cheese.


5 servings (serving size: about 1 cup soup and 1 slice cheese toast)

Recipe from

Oxmoor House

Nutritional Information

Calories 322
Fat 9.2 g
Satfat 5.1 g
Protein 14.7 g
Carbohydrate 45.3 g
Fiber 3.3 g
Cholesterol 23 mg
Iron 3.2 mg
Sodium 1119 mg
Calcium 256 mg


1 tablespoon butter
4 cups thinly sliced leek (about 4 large)
5 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
4 thyme sprigs
1 bay leaf
5 (1/2-inch-thick) slices diagonally cut French bread baguette
1/3 cup (1 1/3 ounces) shredded Parrano Originale cheese


1. Melt butter in a large saucepan over medium heat. Add leek and garlic; sauté 15 minutes or until golden. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.

2. While soup simmers, preheat broiler. Place baguette slices on a large baking sheet, and sprinkle evenly with cheese. Broil 4 minutes or until cheese melts and bread is toasted.

3. Remove soup from heat, and discard bay leaf. Ladle soup into individual bowls, and top with cheese toast.