Potato and Leek Soup with Brie Croutons

Potato and Leek Soup with Brie Croutons

Serves 6 to 8
This recipe can easily be doubled for a crowd and can be prepared up to two weeks ahead of time. Just cool and freeze soup, then thaw in the refrigerator overnight before reheating while you prepare the croutons.
  • 3 leeks, white and light green parts only, trimmed and sliced
  • 1 large yellow onion, chopped
  • 1 quart low-sodium chicken broth, plus more to taste
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
  • 1/2 teaspoon fine sea salt
  • 1/4 ground black pepper
  • 6 small slices sourdough bread
  • 6 thin slices Brie (about 5 ounces total)
  • 1/4 cup chopped fresh dill or flat-leaf parsley, (optional)
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Put leeks, onion and broth into a large pot and bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes. Add potatoes, increase heat and bring to a boil. Reduce heat again to medium low, cover and simmer until potatoes are tender, about 20 minutes.

Working in batches, carefully purée contents of pot in a blender until smooth then return soup to pot. Thin out with a bit more broth, if desired, then season with salt and pepper, cover and keep warm. 

Preheat oven to 400°F. Arrange bread on a large baking sheet in a single layer, top with Brie and bake until cheese is melted and bread is golden. Ladle soup into bowls, top with croutons, garnish with dill and serve.
Nutritional Info: 
Per Serving: 390 calories (70 from fat), 8g total fat, 4g saturated fat, 25mg cholesterol, 820mg sodium, 67g carbohydrates, (5 g dietary fiber, 7g sugar), 16g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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