Cheese soup with croutons

Cheese soup with croutons

30 min
Cheese soup and butter-toasted croutons mean a true classic is on the table. The soup, with melted cream cheese, thick cream, and thinly sliced leek, is creamy and bursting with flavour. A true delicacy. The homemade croutons add a bit of crunch and buttery goodness, taking the cheese soup to new heights so you can impress both family and friends.


Cheese soup
  • Melt butter in a thick-bottomed pot over high heat. Do not let it brown.
  • Add flour and cook thoroughly with the butter.
  • Whisk in about ¼ litre of broth and bring to a boil.
  • Gradually add the remaining broth, stirring constantly, and let it boil for about 2 minutes.
  • Add cream cheese and double cream, and let the soup simmer over low heat until the cream cheese has melted.
  • Add leek slices, salt, and pepper.
  • Warm the soup through and adjust the seasoning to taste.
  • Cut slices of white bread into small cubes.
  • Melt butter in a pan until golden, add paprika, and wait for the sizzling to subside.
  • Add bread and toast until they are golden and crisp.
To serve
  • Serve the cheese soup sprinkled with crispy croutons and garnished with leek tops.

The best type of bread to use for croutons is leftover bread. Leftover bread has less moisture, which means it soaks up flavours much more efficiently and crisps up nicely when toasted. It also has more flavours than fresh bread, and this flavour becomes even more pronounced when toasted. You can use leftover bread from various loaves, whether it is white, whole grain, sourdough, or any other type. Each type of bread brings a special flavour and texture to the croutons.


If you have leftover croutons, store them in an airtight container at room temperature once they have cooled completely. It will keep them crisp for several days, ready to be added to your next batch of soup.


Cheese soup
25 g
Wheat flour
2 tbsp
Vegetable broth
1 l
Cream cheese, in small pieces
200 g
Double cream
100 ml
Leek, thinly sliced (approx. 175 g)
Coarse salt
½ tsp
Freshly ground pepper
White bread, crusts removed (approx. 100 g)
4 slices
25 g
Mild paprika
1 tsp
Leek tops, finely sliced

Try our easy recipe for cheese soup with croutons

Nothing is as easy and equally delicious as soup. Our cheese soup with leeks and homemade croutons is just what you need, whether you are looking for an easy dinner option for the family, a tasty starter for a fancy menu with guests, or a light lunch option. Creamy, cheesy, and full of flavour, it is a recipe you will want to keep and make again and again. Using basic kitchen staples, you can have this ready to go and serve in almost no time.

Indulge in the delicious creaminess of cream cheese

Cream cheese gives you the best cheesy and creamy result. It lends a creamy, velvety smoothness that makes every spoonful luxuriously rich. It also helps thicken the soup, transforming it and giving it an indulgent, thick mouthfeel. Flavour-wise, it introduces a rich, slightly tangy flavour that adds depth and complexity to the soup and goes well with the oniony flavour from leek.

Butter-fried croutons for added crunch

Homemade croutons are a game-changer, and you will want to make them with every soup or salad you make from now on. They are incredibly easy to make and a great way to use stale or leftover bread. The butter transforms the cubed bread into golden, crispy croutons that add an irresistible crunch and richness to any dish. It also imparts a deliciously savoury flavour and a depth that enhances the natural flavour of the bread. The outer layer becomes satisfyingly crisp, providing a perfect contrast to the softer, tender interior.

This texture is especially delightful in the creamy contrast that is the soup, perfectly balancing creaminess with crunchiness. Adding these butter-fried croutons not only ups the taste and texture but also brings a homemade touch that is sure to impress.

Do you want to try other innovative ways to use leftover bread? Try our savoury recipes for a traditional tuna melt sandwich,, or smoked salmon canapés with toasted rye bread.

Ideal as a starter or main course

Soup is a classic starter or main course, being quite versatile and satisfying, both in smaller and bigger portions. Use it to kick off your meal and introduce a more elaborate main course or serve it as the main event for a light dinner with a lot of flavour, possibly with a few side salads or grilled cheese bread. A creamy soup like this is a crowd favourite.

As a small starter, this recipe serves approximately eight people, meaning just one batch will go a long way when you have guests over. But do not overlook this soup for a cosy, delicious lunch option. It can easily stand on its own for lunch, turning a simple midday meal into something special, whether you are taking it with you to work or enjoying it from home on the weekends.

Make it your own

Make it creamier and cheesier by adding extra cheese. Cheddar cheese is a soup favourite. Add 50-100 g shredded cheddar cheese, starting with a bit and adding more. You do not want the cheddar to overpower the mild cream cheese and subtle leek. Once the cream cheese has melted into the soup and you have added the leeks, gradually stir in the grated cheddar until melted and smooth.

If you want extra spice, add cayenne pepper. It introduces an extra kick of spice and depth of flavour, whether you add it to the soup, the croutons, or both. To add it to the soup, sprinkle in one pinch of cayenne pepper at a time, stir, and let it simmer. Adjust as needed. To add it to the croutons, sprinkle it into the paprika in the melted butter and stir well before adding the bread cubes.

You can also add other vegetables besides leeks. For instance, diced carrots add a touch of sweetness, celery adds a fresh and slightly bitter note, and small broccoli or cauliflower florets add a mild, earthy touch. You can stir in spinach or kale towards the end to add a subtle flavour and a vibrant burst of colour. Add the vegetables based on their cooking times, starting with harder vegetables like carrots and celery, followed by broccoli or cauliflower, and lastly, leafy greens like spinach or kale.