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Cheesy Leek and Mustard Soup

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Picture by: Pam-3BoysMama

Recipe by: Lesley Robinson

A gorgeously creamy leek soup with a sharp cheese and mustard kick. It makes a delicious lunch served with cheese and onion bread or walnut bread. Plus, it's vegetarian too!

Ready in 1 hour 15 mins

Saved by 145 cook(s)

Ingredients

Serves: 4

675g (1 1/2 lb) leeks, washed and sliced
1 large onion, finely chopped
1 medium potato, diced small
1 large carrot, diced small
1 knob of butter
1 tablespoon olive oil
1 teaspoon sugar (optional)
1 heaped teaspoon mustard powder
2 teaspoons cornflour
1 vegetable stock cube
30g (1 oz) Gruyere cheese, grated
60g (2 oz) mature Cheddar, grated
1 small carton (225ml) double cream
1.5L (2 1/2 pints) water, or as needed
salt and pepper, to taste

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Preparation method

Prep: 15 mins | Cook: 1 hour

In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter and olive oil for 10 minutes, or until all vegetables are tender.

Mix the mustard powder and cornflour with 100ml 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 remaining water. Bring mixture to the boil. Stir in the stock cube, reduce heat and simmer for about one hour, until reduced by half.

Using a hand blender or food processor, puree mixture until frothy but not completely smooth.

Return this to the pot and bring to the boil. Stir in the cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.

Provided by:Allrecipes

Last updated: 18 Jan 2012

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Reviews & comments

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Easy

This was a lovely, hearty soup. We had it with walnut bread (a great suggestion) and it was delicious! Thank you

Posted: 17 May 2011

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3 user(s) found this review helpful

cari79uk

Used different ingredients. This soup is amazing! its really tasty, I made it for my flatmates and put pasta in it, which made a really good hearty meal:D! Perfect for students (if you can find cheap cheese)

Posted: 21 May 2009

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4 users found this comment helpful

jenhen

Something else. This was a wonderful soup but I'd recommend the addition of lots of extra cheese and more salt. Without this it was a little bland.

Posted: 02 Nov 2008

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8 users found this comment helpful