Canadian Gouda and Leek Potage
This is the Canadian Gouda and Leek Potage recipe.
- Prep: 20 min
- Cooking: 25 min
Ingredients
- 1/4 cup (60 mL) butter
- 2 cups (500 mL) thinly sliced leeks (white part only)
- 1 cup (250 mL) sliced mushrooms
- 1 large onion halved, sliced
- 1 clove garlic minced
- 1/4 cup (60 mL) all-purpose flour
- 2 1/4 cups (560 mL) chicken broth or beef broth
- 2 1/2 cups (625 mL) water
- 6 slices rye bread toasted, cut in thirds
- 2 cups (500 mL) grated Canadian Gouda* cheese
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Melt butter in large saucepan; sauté leeks, mushrooms, onions and garlic over medium-high heat, 5 minutes or until soft. Remove from heat; blend in flour. Gradually stir in broth and water. Bring to boil over high heat. Reduce heat and simmer, covered, 15 minutes or until vegetables are tender.
Transfer soup, in batches, to blender or food processor; puree until vegetables are finely chopped. Add salt and pepper to taste. Ladle soup into 6 ovenproof soup bowls. Top each with three pieces of toast and about 1/3 cup (80 mL) Canadian Gouda cheese.
Broil until cheese is melted and slightly browned, about 4 minutes.
Tips
*For a change of taste, use Canadian Edam.
Nutritional information
Per serving| Energy: | 536 Calories |
| Protein: | 31 g |
| Carbohydrate: | 29 g |
| Fat: | 33 g |
| (% DV*) | |
|---|---|
| Calcium: | 59 % / 644 mg |
