Cheesy Leek Soup

Soupe gratinée aux poireaux avec un pain au fromage
Preparation 5 min
Baking 15 min
Portions 4
Freezing No


  • 2 leeks, sliced (3 cups)
  • 4 tablespoons (60 ml) butter
  • Salt and pepper
  • 4 teaspoons (20 ml) flour
  • 2 cups (500 ml) vegetable or chicken broth
  • 1 cup (250 ml) milk
  • 4 country-style bread slices, toasted
  • 1 cup (250 ml) Emmenthal, Gruyère or other type of cheese, grated
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  • In a sauce pan, brown sliced leeks in butter for about 10 minutes over medium heat, while stirring. Add salt and pepper.
  • Add flour and let brown while stirring continuously.
  • Add broth. Bring to a boil while stirring. Reduce heat, season, cover and let simmer 7 to 8 minutes at a slow boil.
  • Add milk and let heat without boiling.
  • Pour soup in a bowl, lay a slice of bread, spread with cheese and toast in the oven. Serves 4.

Chef's notes

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