Leek Soup

8 ingredients
3 steps

Ingredients

  • 1 tablespoon butter
  • 4 cups thinly sliced leek (about 4 large)
  • 5 garlic cloves, minced
  • 5 cups fat-free, less-sodium chicken broth
  • 4 thyme sprigs
  • 1 bay leaf
  • 5 (1/2-inch-thick) slices diagonally cut French bread baguette
  • 1/3 cup (1 1/3 ounces) shredded Parrano Originale cheese

Directions

  1. 1
    Melt butter in a large saucepan over medium heat. Add leek and garlic; saute 15 minutes or until golden. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
  2. 2
    While soup simmers, preheat broiler. Place baguette slices on a large baking sheet, and sprinkle evenly with cheese. Broil 4 minutes or until cheese melts and bread is toasted.
  3. 3
    Remove soup from heat, and discard bay leaf. Ladle soup into individual bowls, and top with cheese toast.

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