Gouda and Leek Soup

Gouda and Leek Soup
  • 6 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 2 cups
    (500 mL)

    thinly sliced leeks (white part only)

  • 1 cup
    (250 mL)

    chopped, brown or white button mushrooms

  • 1

    large onion cut in half then thinly sliced

  • 1

    clove garlic

  • 1/4 cup
    (60 mL)


  • 2 x 10 oz
    (2 x 284 ml)

    concentrated chicken or beef broth

  • 2 1/2 cups
    (625 mL)


  • Salt and freshly ground pepper

  • 6

    rye bread

  • 2 cups
    (500 mL)

    shredded canadian gouda


In a large saucepan, melt butter over medium heat. Add leeks, mushrooms, onion and garlic and cook, stirring, for 5 minutes. Remove pan from heat.

Sprinkle vegetable mixture with flour and stir well. Gradually stir in broth and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat and simmer, covered, for 15 minutes or until vegetables are cooked.

Preheat broiler.

Pour small quantities of soup at time into blender, cover and purée on high speed until smooth (protect yourself by holding down lid with a clean, folded tea towel). Salt and pepper to taste. Ladle into 6 ovenproof bowls. Top each bowl with 3 pieces of toast and 75 mL (1/3 cup) of cheese.

Broil for about 4 minutes or until cheese is melted and lightly golden. Serve immediately.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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