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Cheesy Leek and Mustard Soup

Cheesy Leek and Mustard Soup

  • Prep

    20 m
  • Cook

    1 h 40 m
  • Ready In

    2 h
Lesley Robinson

Lesley Robinson

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Wonder Wanda
14

Wonder Wanda

5/5/2003

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 I don't have a food processor. My friend said this soup tasted very British. My boyfriend was unsure of the leek/mustard comb, but when he tasted it he was only too happy to finish the pot. It was FANTASTIC scooped up with toasted french bread.

megoo100
10

megoo100

11/4/2007

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 2-3 TBSP of apple cider vinegar. Sounds odd - but it gave it just the right tang and added a bit more depth. I recommend!

gdantman
8

gdantman

7/22/2011

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), fried it in the soup pot first... removed the crumbles after they were crisp and then used the bacon fat to fry up the veggies. I added some veggies from my garden... Bell Peppers, Onions, Leeks... after they were cooked tender, I added corn starch and made a rue with the bacon fat... added water and milk and instead of using mustard powder, I squeezed in some dijon mustard. Then added the carrots and potatoes. After it was all cooked through, I used the immersion mixer and blended all the veggies. I used a shredded 3 cheese blend that I already hand in the fridge, also added some additional spices for a little extra flavor. Cayenne, paprika, Cumin, a little nutmeg and some basil... At the end I added the bacon crumbles back into the mix... YUMMY!!!

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