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.

Yield: 5 servings (serving size: about 1 cup soup and 1 slice cheese toast)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 9.2g
  • Saturated fat: 5.1g
  • Protein: 14.7g
  • Carbohydrate: 45.3g
  • Fiber: 3.3g
  • Cholesterol: 23mg
  • Iron: 3.2mg
  • Sodium: 1119mg
  • Calcium: 256mg


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