Creamy Leek Soup with Duck Confit and Cheddar Toasts

  • Preparation 30 MIN
    Cooking 25 MIN
  • Servings 4
  • Freezes



  1. In a large pot, soften the leeks and celeriac in the butter. Add the broth and bring to a boil. Simmer, uncovered, for 20 minutes or until the vegetables are tender.
  2. In a blender, purée the soup until smooth. Strain through a sieve. Season with salt and pepper. Add the cream, if desired. Keep warm. When ready to serve, sprinkle with parsley, if desired.
  3. With the rack in the highest position, preheat the oven to broil.
  4. Place the bread slices on a baking sheet. Top with the duck and cheese. Broil for 5 minutes or until the meat is heated through and the cheese has melted.


This soup freezes well without the cream.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth and 15% cream

Content % Daily Value
Calories 570  
Total Fat 25 g  
Saturated Fat 13 g  
Sodium (salt) 1620 mg  
Carbohydrates 67 g  
Fibre 9 g  
Protein 22 g