Cheesy Leek and Mustard Soup

Cheesy Leek and Mustard Soup

18

"A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread."

Ingredients

2 h {{adjustedServings}} servings 479 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
  2. Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
  3. Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
  4. Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
  5. Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
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Reviews

18
  1. 22 Ratings

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This was a great way to use my leftover leeks. I didn't have any cream, so I just used milk and a full cup of Cheddar cheese. I love the idea of blending the soup to make it creamier, because ...

What a unique combo of flavors! I decided not to puree the soup, because I enjoy the potato chunks. Toward the end of simmering, I still thought it tasted 'not quite there' - so I added perhaps ...

I made a few modifications of my own and came out with the best soup I have ever made!!! Probably not the healthiest but delicious for sure. First, I cut up some Bacon (about 12 strips), frie...