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    You are in: Home / Recipes / Leek-Gruyere Cream Soup Recipe
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    Leek-Gruyere Cream Soup

    Leek-Gruyere Cream Soup. Photo by Rita~

    1/5 Photos of Leek-Gruyere Cream Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    AZPARZYCH's Note:

    Found on Better Homes and Garden; posting for ZWT 7-Switzerland.

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    Units: US | Metric


    1. 1
      In a large kettle or Dutch oven combine 4 cups of the chicken broth, the leeks, mushrooms, fines herbes, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until leeks are tender. Cool slightly.
    2. 2
      Place one-third of the leek mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining leek mixture. Return all of the smooth leek mixture to the kettle or Dutch oven; stir in 1 cup of the remaining chicken broth.
    3. 3
      Combine the remaining 1 cup of the chicken broth and the flour until smooth. Stir into hot broth mixture along with shredded cheese and parsley. Cook and stir until slightly thickened and bubbly and cheese melts. Stir in whipping cream; heat through.
    4. 4
      If desired, garnish with additional sliced leeks.

    Ratings & Reviews:

    • on June 21, 2011


      This was excellent! It didn't specify what kind of mushrooms to use, so I used some portabellas that I had on hand, and I think it worked out really well. The gruyere and portabellas gave it such a smoky, earthy quality that made it really good with the creamy texture of the soup and zest from the leeks. Thanks for sharing your recipe, Azparzych. Made for ZWT7, Mischief Makers.

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    • on June 20, 2011


      Wow! What a beautiful, tasty soup! I followed instructions except for subbing half and half instead of whipping cream, and I wasn't sure what herbs to use for the fines herbs, so I used a pinch of each dried tarragon, savory, parsley. I also used my immersion blender right in the pot - easy peasy! Made for ZWT Count Dracula and his Hot Bites

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    • on June 20, 2011


      This was a very tasty and satisfying soup! I had some fresh leeks from the garden, which went so well with the mushrooms and cheese. Rather than processing the soup in batches, I used my immersion blender to blend the soup in the pot. Other than that, I followed the recipe exactly. A nice multi-grain baguette completed this delicious meal. Thanks for sharing. Made for ZWT7 by a fellow Hot Pink Lady.

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    Read All Reviews (6)


    Nutritional Facts for Leek-Gruyere Cream Soup

    Serving Size: 1 (292 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 264.3
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 11.0 g
    Cholesterol 63.0 mg
    Sodium 649.3 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 1.1 g
    Sugars 2.5 g
    Protein 11.8 g

    The following items or measurements are not included:

    fines herbes

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