Rating: 4.5 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
4
Yield:
4 to 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.

  • 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.

  • Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.

  • 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.

Nutrition Facts

479 calories; protein 8.4g; carbohydrates 41.9g; fat 32.4g; cholesterol 92.6mg; sodium 162.3mg. Full Nutrition
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