132 Ratings
  • 5 Rating Star 92
  • 4 Rating Star 28
  • 3 Rating Star 5
  • 2 Rating Star 4
  • 1 Rating Star 3

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

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.

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  • 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.

Nutrition Facts

288.67 calories; 8.6 g protein; 37.34 g carbohydrates; 12.22 g fat; 25.25 mg cholesterol; 908.76 mg sodium.Full Nutrition


Reviews (102)

Read All Reviews

Most helpful positive review

01/10/2006
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!
(49)

Most helpful critical review

03/27/2009
This recipe has too much going on. When I ate it I felt like it was a combination of cream of mushroom and potato leek soup...with some random cheese thrown in. the flavors didn't complement each other well at all. I will definitely stick to the ham and potato soup recipe from this site. It is easier to prepare and so much tastier!
(1)
132 Ratings
  • 5 Rating Star 92
  • 4 Rating Star 28
  • 3 Rating Star 5
  • 2 Rating Star 4
  • 1 Rating Star 3
01/10/2006
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!
(49)
08/25/2008
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.
(43)
11/02/2005
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!
(33)
02/12/2008
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.
(21)
10/27/2006
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.
(11)
02/12/2007
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!
(9)
07/13/2008
I liked this and my inlaws loved it so it gets five stars. A keeper!
(9)
03/26/2006
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!
(9)
04/22/2008
GREAT SOUP DIDN'T CHANGE ANYTHING!
(6)