Cheesy Leek and Mustard Soup Recipe - Allrecipes.com
Cheesy Leek and Mustard Soup Recipe
  • READY IN 2 hr

Cheesy Leek and Mustard Soup

Recipe by  

"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 40 mins
  • READY IN

    2 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
May 05, 2003

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.

 
Most Helpful Critical Review
Mar 28, 2011

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.

 

21 Ratings

Nov 04, 2007

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!

 
Jul 22, 2011

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!!!

 
Nov 16, 2007

this + bacon = 5stars

 
Aug 29, 2002

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 for pasta.

 
Oct 29, 2006

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.

 
Nov 21, 2003

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.

 

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Nutrition

  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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