Leek Potato Mushroom Cheddar Soup Recipe - Allrecipes.com
Leek Potato Mushroom Cheddar Soup Recipe
  • READY IN hrs

Leek Potato Mushroom Cheddar Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  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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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!

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.

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.

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!

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.

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.

Jul 12, 2008

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

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!


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  • 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.

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