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Ingredients
| leeks: 1.5 lbs (sliced) |
| onions: 1 (chopped) |
| russet potatoes: 1 whole potato (cubed) |
| carrots: 1 (chopped) |
| margarine (oleo): 1 Tbl |
| olive oil: 1 Tbl |
| mustard powder: 1 1/4 tsp |
| cornstarch: 2 tsp |
| water: 1/2 cup |
| salt (to taste) |
| black pepper (to taste) |
| granulated sugar: 1 tsp |
| water: 5 cups |
| vegetable bouillon: 1 cube |
| heavy whipping cream (fluid): 1 cup |
| gruyere cheese (shredded): 1/8 cup |
| cheddar cheese (shredded): 1/4 cup |
Cheesy Leek and Mustard Soup
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
100 min -
Servings
4 serving(s)
Tags
Directions
- 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.
- 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.