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Vegetarian, Meal soups and plant based

Leek and potato soup with blue cheese toasts

This leek and potato soup with broiled blue cheese toasts serves 4 and takes 45 minutes, rated very easy, for about €1.60 per person. The trick is cooking the leeks gently in butter without browning them, then blending the soup until perfectly smooth.

This is the leek and potato soup your grandmother used to make, topped with broiled blue cheese toasts that change everything.

Leek and potato soup with blue cheese toasts
Total time
45 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This is the soup that warms you up without any fuss, the kind you eat in comfortable silence. Leeks bring their natural sweetness, potatoes thicken the broth on their own, and a pinch of nutmeg rounds everything out without overpowering it. Blended smooth, it goes down easily, even on nights when nobody's all that hungry.

The blue cheese toasts are what make this dinner, not just a side soup. The bread turns crisp, the cheese melts and cuts through with its sharp bite, and suddenly a simple soup becomes a real evening meal. It's the dish for a Tuesday with no plan, but also one you'll happily serve again on a winter Sunday, kids included if you go easier on the blue cheese.

The ingredients

4 people

Fruits and vegetables

  • Leeks 4
  • Potatoes 600 g

Pantry

  • Vegetable brothoften in the pantry 1 l
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g
  • Bleu d'Auvergne cheese 150 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Wash the leeks, slice them into rounds, peel the potatoes and cut them into cubes.

    Wash the leeks in water, sand tends to hide between the layers.

  2. Melt the butter in a soup pot and sweat the leeks. 8 min

    Cover them, they soften without browning.

  3. Add the potatoes, broth, nutmeg, salt and pepper, and let it cook. 20 min

    The potatoes are ready when they mash easily with a fork.

  4. Blend the soup until smooth.

    Blend with some broth set aside, you can adjust the texture as you go.

  5. Top the bread with crumbled blue cheese and broil until golden, then serve with the soup. 5 min

    The cheese melts fast, keep an eye on it.

Our tips to get it right

  • Pick a starchy potato variety, it mashes easily and gives the soup a creamy texture without needing any added cream.
  • Hold off on salting too early, the broth and the blue cheese already bring plenty of salt, so taste right before serving.
  • If the soup thickens too much once chilled, loosen it with a splash of warm broth when reheating.

The variations

  • Swap the blue cheese for Comté or Swiss cheese for a milder version that works well for kids who aren't fans of strong cheese.
  • Add an extra carrot or leek white for a soup with more color and a touch more sweetness.
  • For a faster dinner, toast the bread with cheese on top under a regular toaster oven instead of the broiler.

What to serve it with

  • A simple green salad
  • Raw veggies as a starter
  • A glass of sparkling apple cider

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the toasts, up to 2 months. Reheat it gently on the stove, adding a little water or broth if it has thickened.

Questions about this dish

Can you use a different cheese instead of blue cheese?

Yes, Roquefort or another strong blue works just as well. For a milder option, shredded Comté or Swiss cheese are great choices, especially for kids.

Should you blend the soup with an immersion blender or a regular blender?

An immersion blender right in the pot is easiest and avoids transferring hot liquid. A regular blender also works, just do it in small batches and let it cool slightly first.

Can this soup be made ahead of time?

Yes, it's easy to make a day ahead, and the flavor actually improves after resting overnight. Prepare the toasts right before serving so they stay crisp.

How do you use the leek greens without bitterness?

Use only the tender green part just above the white, and skip the darker, fibrous outer leaves. Sliced thin, it cooks just as fast as the white part.

How long does it take to make a leek and potato soup with blue cheese toasts?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a leek and potato soup with blue cheese toasts?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek and potato soup with blue cheese toasts cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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