Cream of Ridiculously Healthy Soup with Brie Croutons

Credit: Polina Kovaleva 



A warm and healthy soup is one of our supper time go-to’s. Especially, during our famous snow-filled, subzero winters 

Although, when accompanied by a lovely garden salad, this veggie-packed soup can be just as comforting and delicious in summer, too.

To balance out the caloric heaviness of what seems like the longest season of the year, Darren and I often reach for this particular soup recipe .

Mainly because, like squirrels and their nuts, most of these ingredients have been stashed away, after a successful harvest, for a snowy day.

Canning and blanching your own harvested crops are fantastic ways to continue enjoying the fruits of your summer gardening efforts. 

Even in the depths of a frozen, Canadian winter. When all you really want to do is stay wrapped in 5 blankets and sleep for 6 months. 

Some of these ingredients, like leeks, carrots, potatoes and celery, can be regrown from scraps. This ensures continued access to fresh ingredients, year after year. 

Not to mention, the flow of easy, healthy soup recipes that are comforting to make and eat. 

Large batches of this can be made by simply doubling, or even tripling, the recipe for future enjoyment. 

To make each presentation special, be sure to check out my list of different salads, proteins and wines that pair perfectly with this veggie packed soup.  

Total Prep Time: 45 Min

Servings in Recipe: 6

Serving Size:  8oz Bowl

Calories Per Serving:  328




  • 3 tbsp butter
  • 2 leeks, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 tsp of nutmeg
  • 3 cups red potatoes, peeled and diced
  • 3 cups chicken broth
  • 1 pkg (300 g) fresh spinach
  • 1/4 cup water (optional)
  • 1 1/2 cups heavy cream
  • Salt and pepper to taste

brie croutons

  • 1 fresh baguette
  • Butter or margarine
  • 2 oz (60 g) canadian brie
Cream of Ridiculously Healthy Soup Ingredients




  • In a large pot, melt the butter over low heat.
  • Once the butter has melted, add leeks, celery, carrots and nutmeg.
  • Cover the pot and allow the vegetables to cook down, stirring occasionally.
  • Add potatoes and broth. Stir to combine, then re-cover.
  • Raise heat to medium-high and bring everything to a gentle boil. Let it roll for about 3 minutes.
  • Reduce heat to medium-low and let it simmer for 30 minutes, or until the potatoes are soft.
  • Add the spinach to the pot and allow it all to wilt. Stir to combine.
  • Using an immersion blender, puree this aromatic, broth-soaked veggie mixture untill smooth.
  • Or, you can transfer your mixture to a blender, in small batches, and puree until smooth. If need be, add a small amount of water to your blender (no more than 1/4 cup) to aid in puree process.
  • Once each batch is pureed, transfer to a large bowl.
  • When entire vegetable mixture is pureed, pour all back into large pot.
  • Add the heavy cream and stir to combine. Leave pot on medium-low heat until it begins to steam.
  • Salt and pepper to taste and its done!

brie croutons

  • Set oven to broil
  • Cut 2-3 slices of baguette for each serving.
  • Apply a thin layer of butter or margarine to each slice.
  • Place buttered slices on a cookie sheet and place sheet on bottom rack of oven until just brown.
  • Remove from oven and let rest while the brie is prepared.
  • With a sharp knife, slice brie  into 1/4″ thick pieces.
  • Cut each long slice of brie in half.
  • Place two halves on each slice of baguette in a criss-cross pattern.
  • Place the cookie sheet back under the broiler on the bottom rack for 1 minute.
  • Once cheese is melted, remove tray from the oven.
  • Ladle soup into bowls and top each bowl with 1 or 2 croutons.
French Brie Croutes




Crisp Frisee and Honey Apple Salad drizzled with a Creamy, Champagne Dressing

Lettuce Wraps filled with Shredded Chicken or Tuna in a Tangy Mayo Sauce


Smoked Kielbasa Kabobs served with sour cream dip

Sweet BBQ Chicken Slices


British Columbia Unoaked Chardonnay

Rhône Valley Grenache Gris

California Pinot Grigio


  • Red Potatoes > Golden  Potatoes
  • Fresh Spinach > Broccoli
  • Chicken Broth > Vegetable Broth
  • Heavy Cream > Soy Milk + Olive Oil

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