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Leek Soup with Brie Toasts

 Leek Soup with Brie Toasts
If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch.—Marie Hattrup, The Dalles, Oregon
6 ServingsPrep: 15 min. Cook: 25 min.


  • 6 medium leeks (white portion only), thinly sliced
  • 1/2 pound sliced fresh mushrooms
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon white pepper
  • 2 tablespoons plus 6 teaspoons butter, softened, divided
  • 1 garlic clove, minced
  • 7-1/2 teaspoons all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 12 slices French bread or bread of your choice (1/2 inch thick)
  • 1 round (8 ounces) Brie cheese, cut into 1/4-inch slices


  • In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2
  • tablespoons butter for 8-10 minutes or until vegetables are tender.
  • Add garlic; cook 1 minute longer. Stir in flour until blended;
  • gradually add broth and cream. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Place bread slices on an ungreased baking sheet. Broil 3-4 in. from
  • the heat for 1-2 minutes or until golden brown. Spread one side of
  • each slice with 1/2 teaspoon butter. Place Brie on buttered side of
  • toasts.
  • Broil 3-4 in. from the heat for 1-2 minutes or until cheese is

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Leek Soup with Brie Toasts (continued)

Directions (continued)

  • melted. Ladle soup into six 8-oz. bowls; place two toasts in each
  • bowl. Yield: 6 servings.