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Vegetarian, Classics and bistro fare

Leek and potato soup with cheese toasts

Leek and potato soup is a smooth blended soup for 4, ready in 40 minutes, very easy to make, and costs €1.10 per serving. Its success comes from slowly sweating the leeks in butter before adding the broth, which brings out their natural sweetness. It's served with grilled cheese toasts for dipping.

The classic of classics, a warm leek and potato soup with cheese toasts for dipping.

Leek and potato soup with cheese toasts
Total time
40 min
Difficulty
Very easy
Cost per person
€1.10
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This is the soup you make without even thinking about it, the kind that warms you up without any fuss. Soft leeks bring a quiet sweetness, potatoes give body and a smooth texture once blended. A touch of heavy cream at the end rounds everything out into that velvety finish you recognize right away.

It's a perfect weeknight dinner, quick to put together with simple vegetables, and the melted cheese toasts turn it into a full meal that kids actually enjoy. Mon Chou saves this one for cool fall and winter evenings, when a hot bowl and some bread to dunk in it feels just right.

The ingredients

4 people

Fruits and vegetables

  • Leeks 4
  • Potatoes 500 g

Pantry

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

Dairy

  • Butter 30 g
  • Heavy cream 5 cl
  • Cream cheese spread 100 g
  • Shredded Swiss cheese 60 g

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Wash the leeks thoroughly, slice them into rounds, and peel and dice the potatoes.

    Split the leeks in half lengthwise to rinse out any hidden grit between the layers.

  2. Melt the butter, sweat the leeks without browning, then add the potatoes. 8 min

    Cover the pot so they sweat gently and turn sweet.

  3. Pour in the broth and cook until the potatoes fall apart easily, then blend. 20 min

    Hold back a little broth so you can adjust the thickness to your liking.

  4. Spread the bread with cream cheese, sprinkle with Swiss cheese, and broil. 5 min

    Watch closely, the bread browns fast under the broiler.

  5. Stir the cream into the soup, adjust salt and pepper, and serve with the toasts.

    A twist of the pepper mill over the cream looks nice.

Our tips to get it right

  • Blend the soup while it's still hot for a smoother texture, letting it cool first stiffens the potato starch.
  • For a lighter soup, swap part of the cream for a splash of milk, the taste stays rich enough.
  • Make the toasts right before serving, they lose their crunch if they sit too long.

The variations

  • Swap the Swiss cheese for Gruyère or Comté for toasts with more character.
  • Add a diced carrot along with the potatoes for a slightly sweeter, more colorful version.
  • For busy kids, serve the soup with bread simply spread with cream cheese, skipping the broiler.

What to serve it with

  • A crisp green salad with vinaigrette
  • Crispy bacon bits on top
  • Warm apple cider on the side

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you should add after reheating. Warm it gently on the stovetop, stirring, without letting it boil hard.

Questions about this dish

Can you make this soup ahead of time?

Yes, make the soup a day ahead without the cream and reheat it gently the next day. Stir in the cream just before serving to keep its texture.

What cheese works best for the toasts?

Shredded Swiss cheese melts well and stays mild, but you can swap it for Gruyère, Comté, or mozzarella. The cream cheese spread underneath adds extra creaminess.

Can you freeze this soup?

Yes, freeze the soup without the heavy cream, since it tends to separate when thawed. Stir in the cream only after reheating the soup.

How do you get the soup really smooth?

Blend the soup while it's still hot, and blend it longer than you think, until no lumps remain. If needed, add some of the reserved broth to adjust the thickness.

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

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

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

About 570 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 cheese toasts cost?

About €1.10 per serving, or €4.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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