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Leek Potato Mushroom Cheddar Soup


"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."
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1 h 45 m servings 289 cals
Original recipe yields 6 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

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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  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.

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Read all reviews 100
  1. 130 Ratings

Most helpful positive review

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 yo...

Most helpful critical review

I did make a few minor changes that I don't believe altered the taste of the soup itself. One large leek instead of two, a teaspoon of minced garlic (about 2-3 cloves), powdered chicken soup bas...

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Most positive
Least positive

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 yo...

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...

This soup is awesome! I like how this recipe includes ingredients that I already have in my fridge. I made a few changes too - I left out the butter and substituted proscuitto for the mushroom...

Yum! My changes: veggie broth instead of chicken; 2 stalks of green garlic instead a clove; substituted a cup of steamed pureed broccoli for the mushrooms (but I can't wait to try it with mushro...

We didn't have mushrooms on hand but had lots of potatoes and leeks. We chose this recipe because it had "cheddar" in the title. Yum. Other than not having mushrooms, we followed the recipe exac...

I liked this and my inlaws loved it so it gets five stars. A keeper!

The only thing I did differently was to omit the celery salt, and I used more cheese. Oh, and I sauteed the mushrooms along with the leeks and potatoes. Next time I'll add a little onion. Good s...

This was a great recipe, I usually make major changes, but left this one virtually as is. I did add a stalk of celery (no celery salt) and used twice as much mushroom, but other then that GREAT!

Best soup ever. I have passed this on to my family and they love it. Every spring we pick wild leeks and store for the winter use, just to have this soup.