Leek Souffle - Kraft Recipes Top
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Leek Souffle

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What You Need

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Make It

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  • Wash the leeks in a lot of cold water to remove all the sand from the inner leaves. Cut the bacon and fry it in a pan until crispy, then remove it on a paper towel. Add 3 tablespoons of oil to the fat from the bacon and saute the leeks, the bell pepper and the carrot until the veggies are soft, for about 7 min.
  • Preheat the oven at 350F. Let the veggies cool down in a mixing bowl for about 10 minutes, then add the bacon, the 5 yolks, the sour cream, the flour and the cheese, and mix them all together. Beat the egg whites with the mixer until stiff, then add 1/3 at the time to the leeks mixing gently until all incorporated, without taking all the air out. Add salt and pepper.
  • Pour the mix in a baking dish (9x9 or a round 15" pie dish) that was coated with non-stick cooking spray. Bake the souffle for about 30 minutes or until golden-brown on top.


You can bake it in muffin forms for personal size souffles. Also you can replace the bacon with smoked salmon for a fancy brunch.

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