Classic Cheese and Leek Soufflé Recipe

Classic Cheese and Leek Soufflé Recipe

A classic cheese and leek soufflé is so easy to make and is a perfect supper or dinner party dish. Serve as individual soufflés or one large one.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat the oven to 395 F / 200 C.
  3. Step 3

    Gently melt the butter in a large saucepan. Add the finely chopped leeks and cook gently until the leeks are soft but not brown.
  4. Step 4

    Stir in the flour and mustard into the leeks.
  5. Step 5

    The, add the milk a little at a time, stirring thoroughly to create a thick, glossy sauce. Once the sauce is thickened, season with salt and a little pepper.
  6. Step 6

    Add the egg yolks and beat well with a wooden spoon until completely incorporated.
  7. Step 7

    Finally add the grated cheese and stir until all the cheese is melted.
  8. Step 8

    In a scrupliously clean bowl beat the egg whites with an electric whisk until stiff and firmly set (this may take about 5 minutes).
  9. Step 9

    Using a metal dessert spoon, stir 2 tablespoons of the egg white into the soufflé base to loosen the mix. Then, carefully fold in remaining egg whites in 2 parts. Be very gentle and try to retain as much volume as possible. You will need to work quickly but delicately.
  10. Step 10

    Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1/2 inch of the top. Place the ramekins onto a baking sheet and cook in the preheated oven for 15 minutes or until the soufflés are golden and risen.
  11. Step 11

    Serve immediately with a green salad and crusty bread. Be quick though, the soufflé will sink in a few minutes. Individual soufflés can be served as starter dishes, or, as a side dish for meats and fish. The soufflé also makes a great vegetarian dish.