Leek Potato Mushroom Cheddar Soup Recipe
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Leek Potato Mushroom Cheddar Soup

By: SHIRLEYLAMONTAGNE  
"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."

Rating: This weblink has been rated 60 times with an average star rating of 4.4 Read Reviews (50)

Rate/Review | 1,347 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 45 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 leeks, finely chopped (white part only)
  • 1 clove garlic, finely chopped
  • 4 medium potatoes (red or Yukon Gold), chopped
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground mustard
  • 2 tablespoons flour
  • 1/2 cup water
  • 3 cups chicken broth
  • salt, pepper, and celery salt, to taste
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons Parmesan cheese
  • 1 cup milk
  • 3 ounces chopped portobello mushrooms
  • croutons for garnish, if desired

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 304 | Total Fat: 13.2g | Cholesterol: 25mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2006 by Cindy 
I have been using Allrecipes for a few years but joined today just so I could rate/review this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2005 by sc 
This soup is awesome! I like how this recipe includes ingredients that I already have in my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by junglepeachpie 
Yum! My changes: veggie broth instead of chicken; 2 stalks of green garlic instead a clove;... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2008 by Annette 
I used veggie broth instead of chicken (2 cans and skipped the water), doubled the mushrooms... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2006 by JHUBB 
We didn't have mushrooms on hand but had lots of potatoes and leeks. We chose this recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2008 by Pam-3BoysMama Supporting Member (Click to learn more about Supporting Membership)
I liked this and my inlaws loved it so it gets five stars. A keeper! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2007 by Caroline C 
The only thing I did differently was to omit the celery salt, and I used more cheese. Oh, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2006 by mitch 
This was a great recipe, I usually make major changes, but left this one virtually as is. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2008 by LASCO93 
I made without mushrooms - great flavor and easy to make. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2008 by Sean 
GREAT SOUP DIDN'T CHANGE ANYTHING! MORE

 
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