Spring Leek Soup with Gruyere Toasts Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add leeks and cook until softened.
• STEP 2.Add potatoes, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Remove thyme sprigs from the pot. Use an immersion blender to puree the soup until smooth.
• STEP 4.In a separate pan, melt butter and toast the bread slices on both sides until golden brown.
• STEP 5.Sprinkle Gruyere cheese on top of each toast and broil until the cheese is melted and bubbly.
• STEP 6.Serve the soup hot with the Gruyere toasts on the side.

Cooking Tips

• Make sure to thoroughly clean the leeks before cooking to remove any dirt or sand.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• You can garnish the soup with fresh herbs, such as chives or parsley, for added flavor.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, transfer the soup to a pot and heat over medium heat until warmed through.
• Serve the soup with additional Gruyere toasts or a side salad for a complete meal.