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- One-Pot Meal (534)
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Leek and Cheese Soup
Recipe by:
Lesley Robinson
This lovely and creamy leek soup has two kinds of cheese and mustard powder to give it a little kick. Serve with fresh bread if possible.
Ready in 1 hour 15 minutes
Saved as a favourite by 32 cook(s)
Ingredients
Serves: 4
- 3 large leeks, washed and sliced
- 1 large onion, finely chopped
- 1 medium potato, diced small
- 1 large carrot, diced small
- 30g butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional)
- 1 heaped teaspoon mustard powder
- 2 teaspoons cornflour
- 1 vegetable stock cube
- 30g Gruyere, grated
- 60g aged Cheddar, grated
- 300ml double cream
- 8 cups water, or as needed
- salt and pepper, to taste
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Preparation method
Prep: 15 minutes | Cook: 1 hour1.
In a large pot over medium heat, gently cook the leeks, onion, potato and carrot in the butter and olive oil for 10 minutes, or until all vegetables are tender.
2.
Mix the mustard powder and cornflour with 1/4 cup of the water to make a thin paste. Set aside.
3.
Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the remaining water. Bring mixture to a boil. Stir in the stock cube, reduce heat and simmer for about one hour or until reduced by half.
4.
Using a hand blender or food processor, puree mixture until frothy but not completely smooth.
5.
Return this to the pot and bring to a boil. Stir in the cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Provided by: Allrecipes
Last updated:
06 Mar 2013
Reviews
Moderately easy
It was alright, but missing some oomph. Perhaps some hot sauce? Fairly easy to make tho.
Posted:
21 May 2012
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Easy
This soup was lovely, easy to prepare and very tasty. Will definitely make again.
Posted:
13 Aug 2009
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1 users found this review helpful
