Leek Potato Mushroom Cheddar Soup85 Reviews
- Prep: 30 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 45 min
“Creamy and flavorful. Just add some croutons and it is simply delicious. We put together some of our favorite things in one pot to make this soup.” - by SHIRLEYLAMONTAGNE
Original recipe yields 6 servings
- In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown.
- Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
- Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.
Amount Per Serving (6 total)
- 289 cal
- 12.2 g
- 37.3 g
Based on a 2,000 calorie diet
Reviews (85)Rate This Recipe
"I have been using Allrecipes for a few years but joined today just so I could rate/review this recipe. It is fabulous and got the most fabulous compliments from my boyfriend and others! Thank you! I d..." See moreidn't change a thing!"
"I used veggie broth instead of chicken (2 cans and skipped the water), doubled the mushrooms and sauteed them with the leeks, and added defrosted broccoli after the soup had been simmering about 45 mi..." See moren. I pureed about 1/3 of the soup instead of lightly mashing it and it gave it a nice thick texture. Will definitely make again."
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