With a sweet, delicate flavour all their own, leeks transform the classic recipe in this Swiss-French Leek Soup. A satisfying and comforting dish that’s perfect as temperatures begin to drop. Even better, this Swiss-French Leek Soup is ready in 30 minutes!
It’s here…SWEATER WEATHER! The temperatures seemed to bounce around a bit but I think we’ve finally settled into the cooler October temps which means we finally get to switch up our wardrobes and complete the look with a Pumpkin Spice Latte in hand 😉 Salted Caramel Mocha more your jam? Me too!
Hand-in-hand with sweater weather is soup season! To be honest, I’ve been making soup since late August but now I no longer have to keep it a secret. Soup is a great choice for the colder months of the year. It’s easy to put together and can be a perfectly hearty and warming dish on a chilly day. This Swiss-French Leek Soup is no exception with its simple ingredients, easy instruction and quick cooking time.
With all the gorgeous produce that’s available at this time of year, leeks are one of those amazing vegetables that can truly transform a dish. If you’re not familiar, leeks look like overgrown green onions. The stalk is long and the bundled sheaths make the flavour of its edible parts (the white base and green stalk) much milder. Leeks are hardier than onions and shallots and if you can’t tolerate an abundance of onions in a dish, try leeks instead.
While French Onion Soup is a classic and a long-time love of mine, I think I’ve been swayed by this twist on the famous soup. The cooked leeks become so tender and just a tiny bit sweet. Toasting the baguette slices before placing them on top is an absolute must or else the bread will just get too soggy. A nutty and firm swiss cheese is the perfect topping as it melts into baguette and clings to the side of the bowl creating that golden crust. Because cheese…amiright? Cheese makes everything better.
Looking for more great soup recipes? You’ll love the secret creamy ingredient in this Butternut Squash Soup. Boost your immune system and make use of all the vegetables in your crisper with this Vegetable Soup, or try one of my all-time favourites, this Carrot Soup.
enjoy | liz | xo
- 2 tbsp unsalted butter
- 3 large leeks, rinsed well, halved then sliced
- salt and pepper
- 2 cloves garlic, finely chopped
- 1 tbsp balsamic vinegar
- 4 cups beef broth
- 1/2 tsp dried thyme
- 8 slices of baguette bread, toasted
- 6 oz (180g) swiss cheese, grated
- In a medium stock pot, melt butter on medium-high heat. Add leeks and cook for 10 minutes, stirring to coat leeks with butter. Add garlic after 10 minutes and season with salt and pepper.
- Deglaze with balsamic vinegar. Add thyme, broth, and bring to a boil. Simmer for 10 minutes on medium.
- Set oven to broil. Divide soup across 4 bowls. Top with toasted baguette slices and grated cheese.
- Broil for 5-7 minutes, or until cheese is golden and bubbly.
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