in Soup Recipes

Cheese soup with leek

Spread the love

Ingredients for 4 servings:

  • 1 stalk(s) leek, cut into fine strips (julienne)
  • 150 g processed cheese (blocks), cream flavor
  • 150 g processed cheese (blocks), Dutch flavor
  • 30 g butter
  • ½ liter of milk
  • 1 ½ tbsp flour
  • ½ liter cream
  • salt and pepper
  • white bread

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WITHOUT meat

Sauté the julienne leeks in the butter. Then, reduce the heat to low and stir in the processed cheese until dissolved. Combine the milk and flour (I use an empty jam jar, screw the lid on, and shake vigorously) and add. Bring to a boil, season with a little salt and freshly ground pepper. Add the cream at the very end. Garnish: White bread croutons. Caution! The processed cheese already contains salt! One more tip: This will burn quickly, so keep stirring.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Moussaka à la Costa

Tofu patties with sesame crust