Leek Cheese Soup Calories

A good melting cheese, such as mature cheddar, works well in leek cheese soup and gives it a savory flavor. For a milder result, use a mild cheddar; avoid adding the cheese while the soup is boiling, as it can turn grainy.

To clean leeks for leek cheese soup, trim the root and tough dark-green tops, then slice the pale and light-green parts lengthwise. Rinse between the layers under running water, where soil often collects, before chopping.

Yes, leek cheese soup can be made without cream. Milk adds a softer texture, while a small potato cooked with the leeks helps thicken the soup; blend it smooth before stirring in the cheese.

Add finely grated cheese to leek cheese soup after taking the pan off the boil, a handful at a time, while stirring. High heat can make cheese clump or turn stringy, especially if it is added all at once.

Yes, frozen leeks work in leek cheese soup, though they may release more water and have a softer texture than fresh ones. Cook off excess liquid before adding stock, and season after simmering.

Leek cheese soup can be served smooth or chunky; blending is a matter of texture, not a requirement. For a middle ground, blend most of the cooked leeks and stir the rest back in before serving.

Crusty bread, a simple green salad, or toasted sandwiches pair well with leek cheese soup. Choose a lighter side if the soup is especially rich, so the meal does not feel too heavy.

Leek cheese soup keeps for about 3 days in a covered container in the refrigerator. Cool it promptly and reheat only the amount you plan to eat, stirring gently over low heat.

You can freeze leek cheese soup, but the dairy and melted cheese may separate or become grainy when thawed. For a smoother result, freeze the leek-and-stock base before adding cheese, then stir in fresh cheese as you reheat it.