A delightful and creamy soup featuring leeks and Swiss cheese, perfect for a cozy meal.
Prepare the leeks by cleaning and slicing them thinly.
Soak the sliced leeks in water to remove any hidden dirt.
In a large pot, combine the chicken broth, leeks, mushrooms, fines herbes, and white pepper. Bring to a boil.
Use a low-sodium broth to control the saltiness of the soup.
Reduce the heat and simmer the mixture, covered, for 15 minutes until the leeks are tender.
Stir occasionally to ensure even cooking.
Blend the soup in batches until smooth, then return it to the pot.
Be cautious when blending hot liquids; allow steam to escape.
Mix the flour with a small amount of broth until smooth, then stir it into the soup along with the shredded cheese.
Whisk continuously to prevent lumps.
Cook the soup until slightly thickened and the cheese has melted. Stir in the whipping cream and heat through.
Do not boil after adding the cream to avoid curdling.
Serve the soup hot, garnished with fresh parsley.
Serve with crusty bread for a complete meal.
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