Leeks and Gruyère soup

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 40
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 45 ml (3 tablespoons) of butter
  • 1 peeled and chopped onion
  • 4 peeled and diced potatoes
  • 2 fresh parsley branch
  • 1 ml (1/4 teaspoon) of thyme
  • 2 ml (1/2 teaspoon) of marjoram
  • 1 Bay leaf
  • 2 ml (1/2 teaspoon) of chervil
  • 1,5 liter (6 cups) of warm chicken broth
  • 250 ml (1 cup) of grated Gruyère cheese
  • 1 pinch of nutmeg
  • Salt and pepper
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  • In a large casserole, heat butter at medium heat. Add sliced leeks and onion. Cover and cook for 12 minutes at low heat. Stir up two times while cooking.
  • Add potatoes. In a mousseline, mix all seasonings except nutmeg. Tie up with a string and set in the casserole.
  • Soak with chicken broth and add nutmeg. Cook uncovered for 30 minutes at low heat. Divide cheese into bowls, cover with soup and serve.

Chef's notes