Recipe 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."
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1 1/2 pounds
1 1/4 teaspoons
dry mustard powder
salt and pepper to taste
heavy whipping cream
shredded Gruyere cheese
shredded Cheddar cheese
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.
I liked it, but my husband didn't care for it. Leeks are a little high in are area, so I don't think I will make it again.
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!
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!!!
this + bacon = 5stars
This is a great recipe with the most interesting flavor. This is most definitely the most fattening recipe for soup ever! My husband and I loved it, though.
Try it as a creamy sauce for pasta.
I added more mustard and was glad I did, as otherwise it might have been a little bland. But overall my husband I really enjoyed the recipe and will definitely make it again. I also used milk instead of cream and was pleased with the result.
I made this yesterday and it was okay. A little bland, even with some extra mustard. It doesn't need the cream at all, since it purees to a nice texture. I would add a bit of spice and maybe something else (not sure what) to pick up the flavour. I used a very sharp cheddar, and it was still a bit bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Leek and Mustard Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 479
** Calories from Fat: 292
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