1/2 Photos of Leek Herb Cheese Log
2 hrs 15 mins
From The Soup Mix Gourmet, by Diane Phillips. This savory cream cheese spread will remind you of Boursin and is great to spread on crackers, toasted bagels, or French bread slices. Also good in mashed potatoes or as a topping for a baked potato. I didn't have fines herbes so instead used 1/4 tsp each parsley, tarragon, basil & oregano. Cook time is chilling time.
My Private Note
Units: US | Metric
- 2 (8 ounce) packages light cream cheese, softened
- 1/2 cup butter, softened
- 1 (1 7/8 ounce) package leek soup mix (Knorr)
- 1 teaspoon dried fines herbes
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh chives or 1 tablespoon green onion
- 1/2 cup chopped fresh Italian parsley
- 2 tablespoons fresh coarse ground black pepper
- 1In a large mixing bowl, using an electric mixer, cream together the cheese and butter until smooth.
- 2Add the soup mix, fines herbes, lemon juice, and chives or green onion, mixing until well blended.
- 3On a sheet of wax paper, shape the cream cheese mixture into a log or ball, then roll up and chill in the fridge for about 1 hour or until firm.
- 4Meanwhile, on another sheet of wax paper, combine then spread out the parsley and black pepper.
- 5When the cheese has firmed up, roll it in the parsley mixture until fully coated.
- 6Cover the cheese log or ball tightly in plastic wrap and refrigerate for at least another hour and for up to 1 week, or freeze for up to 2 months, defrosting before serving.
Browse Our Top Spreads Recipes
Nutritional Facts for Leek Herb Cheese Log
Serving Size: 1 (51 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 201.0
- Calories from Fat 176
- Total Fat 19.6 g
- Saturated Fat 11.6 g
- Cholesterol 58.0 mg
- Sodium 234.7 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.4 g
- Sugars 1.5 g
- Protein 4.5 g
The following items or measurements are not included:
leek soup mix