READY IN 1¾ hrs

Leek Potato Mushroom Cheddar Soup

Read Reviews (86)

"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." — SHIRLEYLAMONTAGNE

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 15 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 10, 2006

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 you! I didn't change a thing!

—Cindy

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Most Helpful Critical Review

Nov 29, 2010

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 base for the chicken broth, ground celery seed instead of the salt variety, cremini mushrooms instead of portobello mushrooms and left out the croutons. This soup has too much going on, and wasn't very flavourful besides the saltiness and cheese.

—RMSR

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108 Ratings

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Aug 25, 2008

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 45 min. I pureed about 1/3 of the soup instead of lightly mashing it and it gave it a nice thick texture. Will definitely make again.

—Annette

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Nov 02, 2005

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 mushrooms. Yum!

—sc

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Feb 11, 2008

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 mushrooms later!); no celery salt; extra liquids to make up for my extra veggies. I used extra sharp cheddar.

—junglepeachpie

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Oct 27, 2006

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 exactly except to add some red bell pepper. It was very good, especially with crutons.

—kharma.cat

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Feb 12, 2007

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 stuff. Thanks!

—Caroline C

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Mar 26, 2006

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!

—mitch

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Nutrition

Calories
289 kcal
14%

Carbohydrates
37.3 g
12%

Cholesterol
25 mg
8%

Fat
12.2 g
19%

Fiber
3.5 g
14%

Protein
8.6 g
17%

Sodium
909 mg
36%

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

Nutritional Information

Leek Potato Mushroom Cheddar Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 289
** Calories from Fat: 110

% Daily Value *
** Total Fat 12.2g 19 %
** Saturated Fat 5.9g 30 %
** Cholesterol 25mg 8 %
** Sodium 909mg 36 %
** Potassium 669mg 19 %
** Total Carbohydrates 37.3g 12 %
** Dietary Fiber 3.5g 14 %
** Protein 8.6g 17 %
** Sugars 3.9g
** Vitamin A 6 %
** Vitamin C 30 %
** Calcium 20 %
** Iron 13 %
** Thiamin 23 %
** Niacin 37 %
** Vitamin B6 29 %
** Magnesium 16 %
** Folate 22 %

* 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.