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Leek Soup with Brie Toasts


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl.

Nutrition Facts

1 cup: 411 calories, 27g fat (16g saturated fat), 88mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 14g protein.


Average Rating: 4.5
  • AJGaffney
    Nov 16, 2011

    This recipe is FANTASTIC!! Very, very good. I had a soup party and made 5 different soups (3 of the soups were recipes from Taste of Home). This soup was a stand out at my party. Very simple, elegant, gourmet, impressive. I'm making it again this weekend for the in-laws.

  • elisa
    Feb 27, 2008

    This soup taste great! It's smokey flavor is satisfying to me but my husband prefers it only as a side dish or appetizer. I dont always have brie cheese in my fridge because it is expensive so sometimes I will just by a box of cheesy texas toast in the freezer section. My teenager loves this soup too!

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