Cream soup, almost any, if properly prepared, is a special form of enjoyment. It is delicate, velvety, with an interesting, intense taste. This is exactly what this creamy leek soup with cheese is. One of our family’s favourites. This is a restaurant-style dish at home.
I remember how for the first time, many years ago, I tried a similar soup in a restaurant near Lviv on the way home from Poland. That restaurant was more like an eatery because in those years there was not much to choose from. 2222 Signification, Tired of the long road and the procedures at the border, we did not want to enter the city and look for interesting places to have lunch.
Therefore, we stopped at the Kneipp in Vinniki, near Lvov. And it was one of the most interesting dishes on a not very interesting menu, but despite the strange place, the cream soup struck me. So much so that I tried to reproduce the dish at home and since then I often (as in our family, where something is not often repeated) cook cream leek soup with cheese.
But don’t let the format scare you, because the soup is very easy to prepare. The main thing is not to rush and put out the leek, slowly, until it becomes gently sweet and changes color. And then wait until the potatoes (the thickener of my choice) are cooked and beat together with cheese and cream until smooth. And a sumptuous soup on your table.
By the way, this soup is somewhat similar to the iconic Vichyssoise soup, which is served cold in the restaurants of the most sophisticated hotels in the world. Read the Uk49s Predictions Vichyssoise recipe and its history in my third cookbook “Classic with History” , and now I suggest you bask in a tender, hot, cheese cream soup with leek.
TECHNICAL NUANCES OF COOKING CREAM SOUP FROM LEK
Cream soups are prepared using different technologies. Thickened with flour toasted with butter, the so-called roux, thickened with starch or simply thanks to the vegetable mass. There is no flour or starch in this recipe. And there is a potato as a thickener and thanks to it and a large number of leeks, the soup has a thick consistency. That is why its taste is so rich. Whatever the case, flour and starch in dishes tend to dull the taste of anything.
The same goes for melted cheese. I used my homemade one from the Know I’m Happy cookbook . It is produced on the basis of cottage cheese and does not contain any starch, preservatives or flavor enhancers. With such cottage cheese, you can safely and with a clear conscience cook dishes for your family.
After you have knocked down the cream of leek soup with cheese and cream, everything should be warmed up very gently and slowly, stirring often. Soup can burn.
PREPARING CREAM LEK SOUP WITH CHEESE
Ingredients
- 4 medium stalks leek, cut into slices
- 50 grams of butter
- 4 garlic cloves, minced
- 4 medium potatoes, peeled, cut into cubes
- 1.5 liters chicken or vegetable broth or water
- 400 grams of processed cheese (I have homemade, according to the recipe from the cookbook “I know I’m sorry”)
- 150 ml cream 30%
- Salt to taste
- pinch of sugar
- 6 slices of your favorite bread, cut into cubes
- Oil for sprinkling croutons
1) In a 3-4-liter saucepan with a thick bottom, over medium heat, heat the oil. Add leeks, salt and add a pinch of sugar. Simmer, stirring, until the onion is soft, 10-15 minutes. The onion should completely soften and change color.
2) dd the garlic and simmer, stirring, until the garlic flavor is less pronounced. Add potatoes, France Lotto Result and pour in broth or water. Mix well, salt to taste and cook the soup until the potatoes are ready.
3) When the potatoes are cooked, take some liquid from the broth. Add cream and cottage cheese to the soup and bring everything to a boil. Blend the soup with an immersion blender and, if necessary, if it seems too thick, add the selected liquid and bring to a boil again. Slowly, stirring constantly.
4) When the soup is cooked, preheat the oven to 180 ˚С.
5) Put the cubes of bread on a baking sheet, sprinkle with oil, salt and mix. Insert into the preheated oven. Brown
6) If desired, the finished soup, for greater velvety, can be wiped through a sieve. Or leave as is and serve.
Creamy leek soup with cheese served hot with crispy croutons.
