Creamy Leek And Gouda Soup

CREAMY LEEK AND GOUDA SOUP

Make and share this Creamy Leek and Gouda Soup recipe from Food.com.

Recipe From food.com

Provided by TishT

Time 55m

Yield 6 serving(s)

Categories Cheese

Steps:

  • In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
  • Remove from heat.
  • Sprinkle vegetables with flour and stir in.
  • Gradually stir in broth and water.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
  • Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
  • In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth.
  • Add salt and pepper.
  • Ladle soup into 6 ovenproof soup bowls.
  • Top each bowl with 3 pieces of toast and 1/3 cup cheese.
  • Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
  • Serve immediately.


Creamy Leek and Gouda Soup image

Number Of Ingredients: 11

Ingredients:

  • 1/4 cup butter
  • 2 cups leeks, thinly sliced (white part only)
  • 1 cup brown mushrooms or 1 cup white mushroom, chopped
  • 1 large onion, halved and thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 2 (10 ounce) cans condensed chicken broth or 2 (10 ounce) cans beef broth
  • 2 1/2 cups water
  • 6 slices rye bread, toasted,cut into thirds
  • 2 cups gouda cheese or 2 cups edam cheese, shredded
  • salt and pepper, to taste


CREAM OF LEEK SOUP WITH ONIONS

Despite all of the onions, this soup is very mild, and sort of sweet, because of the leeks. The smoked gouda cheese is optional (I've already skipped it totally because I had none, or used sharp cheddar or Swiss instead), but the smokey flavor of the cheese goes well with the sweetness of the leeks.

Recipe From food.com

Provided by Parsley

Time 30m

Yield 5 serving(s)

Categories Onions

Steps:

  • In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
  • Stir in flour; mix well.
  • Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
  • Stir in half and half and optional cheese, if using it. Heat through.
  • Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
  • Return to hot pot. Serve.


Cream of Leek Soup With Onions image

Number Of Ingredients: 13

Ingredients:

  • 1/4 cup butter
  • 3 large leeks, diced (white and light green parts)
  • 1 cup chopped vidalia onion (or other white onion)
  • 6 green onions, chopped (white and light green parts)
  • 1/3 cup flour
  • 3 cups vegetable broth (or chicken broth)
  • 1/4 cup white wine
  • 1/8 teaspoon thyme
  • 1/8 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • salt, to taste
  • 1 cup half-and-half (or heavy cream or light cream)
  • 1/2 cup shredded smoked gouda cheese


CREAMY LEEK SOUP

Recipe From epicurious.com

Yield Makes 6 (first course) servings with leftovers

Categories Blender,Dairy,Herb,Onion,Potato,Vegetable,Gourmet

Steps:

  • Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  • Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  • Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
  • Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
  • Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
  • Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.


Creamy Leek Soup image

Number Of Ingredients: 15

Ingredients:

  • 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 1 small boiling potato (6 ounces)
  • 1/2 cup dry white wine
  • 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
  • 3 cups water
  • 1 Turkish bay leaf or 1/2 California
  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup chilled heavy cream


CREAMY LEEK SOUP

I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Time 50m

Yield 4 to 6 servings

Categories soups and stews, appetizer, side dish

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
  • Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.


Creamy Leek Soup image

Number Of Ingredients: 10

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 4 garlic cloves, minced
  • 7 cups chicken stock, vegetable stock or water
  • 1/2 cup basmati rice
  • 1 bay leaf
  • Salt and freshly ground pepper
  • Pinch of cayenne (optional)
  • 1/2 cup milk, plain yogurt or a combination of milk and creme fraiche
  • Chopped chives and/or croutons


POTATO-LEEK SOUP WITH CHEESE

Recipe From epicurious.com

Provided by Julia Shure

Yield Makes 8 first-course or 4 main-course servings

Categories Soup/Stew,Milk/Cream,Potato,Sauté,Cheddar,Cream Cheese,Leek,Carrot,Fall,Winter,Dill,Bon Appétit,California

Steps:

  • Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
  • Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

Number Of Ingredients: 12

Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 1 large leek (white and pale green parts only), thinly sliced
  • 1 large garlic clove, minced
  • 4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
  • 2 large carrots, peeled, cut into 1/2-inch pieces
  • 4 cups low-salt chicken broth
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried
  • 3/4 cup milk
  • 4 ounces cream cheese
  • 1 cup grated sharp cheddar cheese (about 3 ounces)
  • Chopped fresh parsley (optional)
  • Additional grated sharp cheddar cheese (optional)


GOLDEN GOUDA MUSHROOM SOUP

Here's a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what's to come. -Charlotte Rogers, Virginia Beach, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6 servings.

Categories Lunch

Steps:

  • In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.


Golden Gouda Mushroom Soup image

Number Of Ingredients: 11

Ingredients:

  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 1 carton (32 ounces) chicken broth
  • 1/2 cup sherry or additional chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 pound sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 2 cups shredded smoked Gouda cheese
  • Chives and smoked paprika


CREAMY LEEK AND SPINACH SOUP

Creamy leek, spinach, and ham soup. Serve with a nice bread.

Recipe From allrecipes.com

Provided by Kim Playfair

Time 40m

Yield 12

Categories Soups, Stews and Chili Recipes,Soup Recipes,Vegetable Soup Recipes,Spinach Soup Recipes

Steps:

  • Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
  • Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
  • Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.


Creamy Leek and Spinach Soup image

Number Of Ingredients: 10

Ingredients:

  • 2 ½ tablespoons butter
  • 1 leek (white part only), chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 6 tablespoons all-purpose flour
  • 9 cups chicken broth
  • 2 cups cubed fully cooked ham
  • 1 ham bone
  • 2 cups plain yogurt
  • 2 egg yolks
  • 1 pinch salt and ground black pepper to taste


DILLED POTATO-LEEK SOUP

"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 3-3/4 cups.

Categories Lunch

Steps:

  • In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.


Dilled Potato-Leek Soup image

Number Of Ingredients: 12

Ingredients:

  • 1 cup sliced leeks (white portion only)
  • 1 celery rib, chopped
  • 1-1/2 teaspoons butter
  • 2 cups chicken broth
  • 1-1/2 cups cubed peeled Yukon Gold potatoes
  • 1 large carrot, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup buttermilk
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • Herb potato chips and finely shredded leeks, optional


CREAMY LEEK AND PARSNIP SOUP

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Recipe From cooking.nytimes.com

Provided by David Tanis

Time 25m

Yield 4 to 6 servings

Categories weeknight, soups and stews, main course

Steps:

  • Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
  • Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
  • Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
  • With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
  • Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.


Creamy Leek and Parsnip Soup image

Number Of Ingredients: 10

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
  • 6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
  • 2 teaspoons kosher salt
  • Black pepper
  • 1 bay leaf
  • 1 teaspoon ground turmeric
  • 4 garlic cloves, minced
  • 6 cups water, chicken broth or vegetable broth
  • Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)


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