Cheesy leek and potato soup

    Cheesy leek and potato soup

    29saves
    1hr45min


    118 people made this

    About this recipe: A wonderful twist on the classic leek and potato soup. Leeks are simmered with portabello mushrooms and potatoes in a cheesy soup base. Serve with croutons, if desired.

    Ingredients
    Serves: 6 

    • 2 leeks, finely chopped (white part only)
    • 1 clove garlic, finely chopped
    • 4 medium potatoes, chopped
    • 30g butter, divided
    • 1 tablespoon olive oil
    • 1 1/2 teaspoons dry mustard powder
    • 2 tablespoons flour
    • 120ml water
    • 750ml chicken stock
    • salt, pepper and celery salt, to taste
    • 60g grated Cheddar cheese
    • 2 tablespoons grated Parmesan cheese
    • 250ml milk
    • 85g chopped portabello mushrooms
    • croutons for garnish, if desired

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. In a frying pan, cook leeks, garlic and potatoes in 1/2 of the butter and the olive oil over medium low heat, stirring often. Do not allow potatoes to brown.
    2. Place mustard, salt, pepper, celery salt and flour together in a bowl. Gradually whisk in water and chicken stock until well blended. Stir into potato mixture and bring to the 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.
    4. Cook mushrooms over medium high heat in remaining butter until soft. Add to the soup and stir. Serve immediately with croutons, if desired.

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    Reviews (1)

    0

    I stuck as closely as I could to the recipe. I used ordinary mushrooms that I had in. I thought it was just fine even before adding the mushrooms. It was tasty and thick. I would like to know if it is ok to freeze it. I'm intending to. - 19 Dec 2013

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