Cheesy Cream of Leek Soup

    1 hour 15 mins

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


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 700g (1 1/2 lbs) leeks, washed and sliced
    • 1 large onion, finely chopped
    • 1 medium potato, diced small
    • 1 large carrot, diced small
    • 30g butter
    • 1 tablespoon (15ml) olive oil
    • 1 teaspoon caster sugar (optional)
    • 1 heaped teaspoon mustard powder
    • 2 teaspoons corn flour
    • 50 ml water
    • 470 ml vegetable stock
    • 30g (1 oz) Gruyere cheese, grated
    • 60g (2 oz) mature Cheddar, grated
    • 1 small carton (225ml) double cream
    • 1.25l of water, or as needed
    • Salt and pepper, to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. 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.
    2. Mix the mustard powder and cornflour with 50 ml 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 stock. Bring mixture to a boil. Add water, reduce heat and simmer for about one hour, 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.

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