CREAMY LEEK AND GOUDA SOUP

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Creamy Leek and Gouda Soup image

Make and share this Creamy Leek and Gouda Soup recipe from Food.com.

Provided by TishT

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
2 cups leeks, thinly sliced (white part only)
1 cup brown mushrooms or 1 cup white mushroom, chopped
1 large onion, halved and thinly sliced
1 clove garlic, minced
1/4 cup all-purpose flour
2 (10 ounce) cans condensed chicken broth or 2 (10 ounce) cans beef broth
2 1/2 cups water
6 slices rye bread, toasted,cut into thirds
2 cups gouda cheese or 2 cups edam cheese, shredded
salt and pepper, to taste

Steps:

  • 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.
  • Serve immediately.

Nutrition Facts : Calories 231.1, Fat 9.9, SaturatedFat 5.4, Cholesterol 21.3, Sodium 871.3, Carbohydrate 27.4, Fiber 3, Sugar 4, Protein 8.6

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