Leek Potato Mushroom Cheddar Soup

May 12, 2023May 12, 20230 12
Creamy and savory Leek Potato Mushroom Cheddar Soup
in Soup

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 leeks , finely chopped ( white part only )
1 clove garlic , finely chopped
4 medium potatoes ( red or Yukon Gold ) , chopped
2 tablespoons butter , divided
1 tablespoon olive oil
1 1/2 teaspoons ground mustard
2 tablespoons flour
1/2 cup water
3 cups chicken broth
salt , pepper , and celery salt , to taste
1/2 cup shredded Cheddar cheese
2 tablespoons Parmesan cheese
1 cup milk
3 ounces chopped portobello mushrooms
croutons for garnish , if desired

Nutrision Information

Servings Per Recipe
6
Calories
389
Sugar
6g
Fat
24g
Leek Potato Mushroom Cheddar Soup is a classic comfort food soup that combines the creaminess of cheese and the earthy flavors of mushrooms, leeks, and garlic. This soup is rich, creamy, and filling without being too heavy. It's perfect for a cozy night in or a quick weeknight meal. The soup can be served with some crusty bread or crackers, making it a delicious and satisfying meal for any occasion.

Instructions

1.In a large pot, heat up 1 tablespoon of butter and the olive oil over medium heat.
2.Add the leeks and garlic, and cook for 5-7 minutes or until tender.
3.Stir in the chopped potatoes and cook for another 2-3 minutes.
4.Add the ground mustard and flour, and stir to evenly coat the vegetables. Cook for 1-2 minutes.
5.Gradually add the water and chicken broth, stirring constantly to prevent lumps from forming.
6.Season with salt, pepper, and celery salt to taste, and bring the soup to a simmer.
7.Cover and cook for 15-20 minutes or until the potatoes are tender and cooked through.
8.Remove from heat and let the soup cool for a few minutes.
9.Using an immersion blender or a regular blender, blend the soup until smooth.
10.Stir in the shredded Cheddar cheese, Parmesan cheese, and milk. Mix well to combine.
11.In a separate pan, sauté the chopped portobello mushrooms until tender.
12.Add the remaining 1 tablespoon of butter to the mushrooms, and season with salt and pepper to taste.
13.Serve the soup hot, topped with the sautéed mushrooms and croutons if desired.

PROS

This soup is creamy, flavorful, and comforting.
It’s perfect for cold weather days or as a light meal.

The leeks, potatoes, and mushrooms provide a good source of fiber, vitamins, and minerals.

CONS

The soup contains a significant amount of cheese and butter, which makes it high in calories and fat.

Those with lactose intolerance or dairy sensitivities may need to avoid or modify the recipe.

HEALTH & BENEFITS

This soup is a good source of fiber, vitamin C, potassium, and iron.
The leeks and garlic contain compounds that may help lower cholesterol levels and boost immunity.
The potatoes are rich in antioxidants and resistant starch, which may help regulate blood sugar and improve gut health.
The mushrooms are low in fat and calories, and contain B vitamins and selenium, which may help support thyroid function and protect against cancer.

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