Leek and Cheese Soup
- 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
Preparation:15min › Cook:1hour › Ready in:1hour15min
- 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.
- Mix the mustard powder and cornflour with 1/4 cup of the 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 a boil. Stir in the stock cube, reduce heat and simmer for about one hour or 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 a boil. Stir in the cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
This soup was lovely, easy to prepare and very tasty. Will definitely make again. - 13 Aug 2009
This soup is just lovely and very easy to make. I did use 8 cups of veggie stock instead of just the one veggie stock cube, and it was really tasty. - 15 Sep 2013
It was alright, but missing some oomph. Perhaps some hot sauce? Fairly easy to make tho. - 21 May 2012