Add a photo

Cheesy Leek and Mustard Soup

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

Rating: This weblink has been rated 11 times with an average star rating of 4.3 Read Reviews (9)

Rate/Review | 170 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 40 Min
Ready In:
2 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 1/2 pounds leeks, sliced
  • 1 onion, chopped
  • 1 potato, cubed
  • 1 carrot, chopped
  • 1 tablespoon margarine
  • 1 tablespoon olive oil
  • 1 1/4 teaspoons prepared mustard
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • salt and pepper to taste
  • 1 teaspoon white sugar
  • 5 cups water
  • 1 cube vegetable bouillon
  • 1 cup heavy whipping cream
  • 1/8 cup shredded Gruyere cheese
  • 1/4 cup shredded Cheddar cheese

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 475 | Total Fat: 32.1g | Cholesterol: 93mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2003 by Wonder Wanda 
This was a great way to use my leftover leeks. I didn't have any cream, so I just used milk... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2007 by megoo100 
What a unique combo of flavors! I decided not to puree the soup, because I enjoy the potato... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2003 by Mama_B 
I made this yesterday and it was okay. A little bland, even with some extra mustard. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2003 by 2FROGGIE4U 
This soup was amazing...I added a little more cheese than it called for but it was a wonderful... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by CRETER 
The soup had an excellent flavor, I would definetly make it again. My 8 year old liked it wich... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2007 by Matthew Hughes 
this + bacon = 5stars MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2006 by gecko 
I added more mustard and was glad I did, as otherwise it might have been a little bland. But... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2006 by KEZ 
I made this for lunch. I didn't add the cream had it handy but just felt it didn't need it. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by je_suis_unique 
This is a great recipe with the most interesting flavor. This is most definitely the most... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?