Leek Soup With Brie Toasts

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Total Time
15 mins
30 mins

I have not tried this yet, but it sounds delicious and elegant. It was contributed to Taste of Home magazine by reader Marie Hattrup of The Dalles, Oregon.

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  1. In a Dutch oven or stockpot, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons of butter for 8-10 minutes or until tender.
  2. Stir in the flour until blended.
  3. Gradually add the broth and cream while whisking.
  4. Bring to a boil and whisk for 2 minutes, or until thickened.
  5. Lightly toast bread.
  6. Spread one side of each slice with 1/2 teaspoons butter.
  7. Place Brie on buttered side of toasts.
  8. Broil 3-4 inches from the heat for 1-2 minutes or until cheese melts.
  9. Ladle soup into six 8oz. bowls.
  10. Float two toasts in each bowl.