Austrian creamy cheese soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 60
Portions 6
Freezing No


  • 3 cups of 250 gr (9 cups) of Les Cultures de chez nous sliced leeks
  • 75 ml (1/3 cup) of butter or margarine
  • 4 sliced celery branches
  • 75 ml (1/3 cup) of all-purpose flour
  • 3 cans (14,5 oz) of chicken broth
  • 750 ml (3 cups) of water
  • 5 ml (1 teaspoon) of salt
  • 2 packages (8 oz) of melted cream cheese
  • 375 ml (1 1/2 cups) of nature yogurt
  • 4 egg yolks
  • 5 ml (1 teaspoon) of ground white pepper
  • Finely chopped fresh chive (optional)
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  • Melt butter in a Dutch oven, add Les Cultures de chez nous sliced leeks and celery. Brown until tenders. Add flour and cook while stirring continuously for 3 minutes.
  • Pour broth, three cups of water, salt and bring to a boil. Lower heat and simmer while stirring for 15 minutes.
  • Heat cream cheese and yogurt in microwave in a container for 15 to 20 seconds at high power or until mixture is hot. Whisk until creamy. Add egg yolk. Continue whisking and gradually add two cups of leeks mixture.
  • Pepper while mixing the mixture of cream cheese and leeks.
  • Cook at low heat while stirring from time to time until mixture is uniformly hot.
  • Do not boil.
  • Spread with chive if desired.

Chef's notes