Leek Soup With Brie Toasts

Total Time
15 mins
25 mins

Source: Taste of Home

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  1. In a Dutch oven, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender.
  2. Stir in flour until blended; gradually add broth and cream.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Lightly toast bread on a baking sheet.
  5. Spread one side of each slice with 1/2 teaspoon butter.
  6. Place Brie on buttered side of toasts.
  7. Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted.
  8. Ladle soup into six 8-oz. bowls; place two toasts in each bowl.
  9. Yield: 6 servings.