Leek Soup with Cheddar and Duck Confit Toast

Name: Leek Soup with Cheddar and Duck Confit Toast
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 large leeks (white and light green parts only, sliced); 2 tablespoons unsalted butter; 4 cups chicken broth; 1 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 slices rustic bread; 1 cup shredded cheddar cheese; 1 cup duck confit (shredded); 2 tablespoons butter (for toasting)

70 min 4 servings Medium

All Recipes

A comforting leek soup paired with a delectable cheddar and duck confit toast.

Prep

25 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

Leek soup, or potage aux poireaux, is a classic dish that embodies the essence of comfort food with its creamy and mild flavours. The addition of a cheddar and duck confit toast elevates this dish into a gourmet experience that is perfect for a cozy dinner. This recipe brings together the soft sweetness of leeks with the rich depth of duck confit, all balanced by the sharpness of cheddar cheese. It's an ideal dish for showcasing the best of rustic French-Canadian cuisine.

Instructions

Prepare the leeks

Clean and slice the leeks. Melt butter in a large pot over medium heat and add the leeks. Cook until softened, about 10 minutes.

Pro tip: Ensure leeks are thoroughly washed to remove any dirt.

Simmer the soup

Add chicken broth to the pot and bring to a boil. Reduce heat and let simmer for 20 minutes.

Pro tip: For a vegetarian version, use vegetable broth.

Blend the soup

Using an immersion blender, puree the soup until smooth. Stir in heavy cream, salt, and pepper. Keep warm.

Pro tip: If you don't have an immersion blender, carefully transfer the soup to a blender in batches.

Prepare the toast

Preheat a skillet over medium heat. Butter each side of the bread slices. Toast one side until golden.

Pro tip: Use a good quality bread for the best texture.

Assemble the toast

Top the toasted side of each slice with shredded cheddar and duck confit. Place back in the skillet, cover, and cook until the cheese melts. Ensure the duck confit reaches an internal temperature of 165°F / 74°C by probing the thickest part of the meat. The cheese should be fully melted and the duck hot throughout.

Pro tip: Covering the skillet helps the cheese melt evenly.

Serve

Ladle the soup into bowls and serve each with a cheddar and duck confit toast.

💡

Tips & Tricks

Use fresh leeks for the best flavour and clean them thoroughly to remove any grit.
Duck confit can be prepared in advance to save time on busy days.
For a vegetarian option, substitute the duck confit with roasted mushrooms.
Serve the soup with a drizzle of cream for extra richness.

Frequently Asked Questions

Can I make the soup ahead of time?

Yes, you can prepare the soup up to three days in advance and store it in the refrigerator.

What can I use instead of duck confit?

For a vegetarian option, replace duck confit with roasted mushrooms.

How should I clean leeks?

Slice the leeks and rinse them under cold water to remove dirt and grit.

What cheese works best for the toast?

A sharp cheddar cheese complements the flavours well, but you can use any cheese you prefer.

Can I freeze the soup?

Yes, the soup can be frozen for up to three months. Thaw and reheat gently before serving.

Serving Suggestions

To serve, ladle the warm leek soup into bowls and top with the cheddar and duck confit toast for a delightful combination of textures and flavours. Pair it with a crisp white wine such as a Sauvignon Blanc or a Chardonnay. This dish can be made ahead by preparing the soup and duck confit in advance. Store the soup in the refrigerator for up to three days or freeze it for longer storage. Reheat gently before serving and assemble the toast fresh for the best taste and texture.

Nutrition per serving

560

Calories

25g

Protein

35g

Fat

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Easy45 min

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