Cheesy Leek And Mustard Soup Recipes

CHEESY LEEK AND MUSTARD SOUP

Cheesy Leek and Mustard Soup image

A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.

Provided by Lesley Robinson

Categories Cream Soups

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds leeks, sliced
1 onion, chopped
1 potato, cubed
1 carrot, chopped
1 tablespoon margarine
1 tablespoon olive oil
1 ¼ teaspoons dry mustard powder
2 teaspoons cornstarch
½ cup water
salt and pepper to taste
1 teaspoon white sugar
5 cups water
1 cube vegetable bouillon
1 cup heavy whipping cream
⅛ cup shredded Gruyere cheese
¼ cup shredded Cheddar cheese

Steps:

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.

Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g

CHEESY LEEK AND MUSTARD SOUP

Cheesy Leek and Mustard Soup image

A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.

Provided by Lesley Robinson

Categories Cream Soups

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds leeks, sliced
1 onion, chopped
1 potato, cubed
1 carrot, chopped
1 tablespoon margarine
1 tablespoon olive oil
1 ¼ teaspoons dry mustard powder
2 teaspoons cornstarch
½ cup water
salt and pepper to taste
1 teaspoon white sugar
5 cups water
1 cube vegetable bouillon
1 cup heavy whipping cream
⅛ cup shredded Gruyere cheese
¼ cup shredded Cheddar cheese

Steps:

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.

Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g

CHEESY LEEK AND MUSTARD SOUP

Cheesy Leek and Mustard Soup image

A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.

Provided by Lesley Robinson

Categories Cream Soups

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds leeks, sliced
1 onion, chopped
1 potato, cubed
1 carrot, chopped
1 tablespoon margarine
1 tablespoon olive oil
1 ¼ teaspoons dry mustard powder
2 teaspoons cornstarch
½ cup water
salt and pepper to taste
1 teaspoon white sugar
5 cups water
1 cube vegetable bouillon
1 cup heavy whipping cream
⅛ cup shredded Gruyere cheese
¼ cup shredded Cheddar cheese

Steps:

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.

Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g

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