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Creamy Leek and Gouda Soup
This is a creamy delectable soup worthy of home and company!
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, thinly sliced (white part only)
or 1 cup
, halved and thinly sliced
(10 ounce) cans
condensed chicken broth
or (10 ounce) cans
slices rye bread, toasted,cut into thirds
or 2 cups
salt and pepper, to taste
In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
Remove from heat.
Sprinkle vegetables with flour and stir in.
Gradually stir in broth and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth.
Add salt and pepper.
Ladle soup into 6 ovenproof soup bowls.
Top each bowl with 3 pieces of toast and 1/3 cup cheese.
Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
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