Cheesy Leek and Mustard Soup

Cheesy Leek and Mustard Soup

18

"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

2 h servings 479 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 ...

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), frie...

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. *Tip* Try it as a creamy sauce f...

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.

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 in...

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 ...

Couldn't taste the mustard. Used 1/2 & 1/2 instead of heavy cream. Used cream cheese (what I had on hand) instead of Gruyere.