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Cream of Leek Soup with Baked Croutons

My husband was away on a business trip and I had nothing planned for supper 
so I opened the fridge to look for inspiration.  
I found some leeks that needed to be used and suddenly had a craving for a nice creamy soup. 
 It turned out so good I thought I'd share it with you.
 It is smooth, and flavourful and warmed me up on a cold winter night.
For the Soup:
  • 2 medium sized leeks, white and light green parts only
  • 1/2 cup chopped onion
  • 1/4 cup butter
  •  1 tablespoon olive oil
  • 4 medium sized potatoes, peeled and cut into 1/2 inch cubes
  • 1 10 oz. can chicken broth
  • 1 can water
  • 1/2 cup heavy cream
  • 1/3 cup sour cream
  • salt and seasoned pepper (like Montreal Steak Spice)
  • grated cheddar cheese ( for garnish)
  1. Wash leeks and cut lengthwise into slices.  Then turn and cut into slices again.  Cut across slices to form a fine dice.
  2. Place in a frying pan with chopped onion, butter and olive oil.
  3. Saute' over medium heat for 15-20 minutes or until leeks and onions are soft but not browned.
  4. In pot, cover cubed potatoes with chicken broth and water, and bring to a boil.
  5. Simmer potatoes until tender.
  6. Add leeks and onions and stir well.
  7. Using an immersion blender or beater, puree' leek potato mixture until fairly smooth.
  8. Whisk in cream and sour cream and season with seasoned pepper and salt if needed.
  9. Heat gently, stirring well until heated through.  Watch carefully that it doesn't boil hard or burn on the bottom.
  10. Spoon into soup bowls.
  11. Top with a sprinkle of cheese and oven baked croutons and serve.
for the Croutons:
  • 2 or 3 day-old buns or slices of french bread, cut into cubes
  • 1 tablespoon butter
  • Seasoned salt 
  1. Melt butter in a frying pan.
  2. Add bead cubes and toss or stir over medium high heat until bread begins to brown.
  3. Add a sprinkle of seasoned salt and toss.
  4. Spread out bread cubes on parchment paper on a small baking sheet 
  5. Bake at 350º for about 15 minutes or until crisp and browned.
Serves 4


  1. One more recipe for using Leeks...looks good.

  2. Leeks have been on my list of things to try. But I'm afraid of them. Silly I know, but I only ever see them sliced and people eat them like sauted spinach or greens and that is not on my list of things to ever eat again. Ever. But I think I could do this one! But what's the story with the darker green part of the leeks? I saw Rachel Ray make something with them the other day and she said that when it gets hard to slice throw the rest away. Just interesting since we eat the dark green top part of things like green onions and lettuces and celery.

    1. I pick out leeks with long white parts and then split them lengthwise to wash them. The outer layers trap sand while they grow so you want to check and see you have all the sand out of the outer parts. I use the leek right into the medium green part and keep peeling back the tough outer leaves as I slice them. The key in cooking them is to saute them over medium heat until they are soft - they have a wonderful mild onion flavour. I too didn't know how to use them but love them now and use them in all kinds of recipes. (try them over steamed asparagus or broccoli)


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