Leek Potato Mushroom Cheddar Soup
- Number of Servings: 6
Ingredients
2 leeks, finely chopped (white part only)1 clove garlic, finely chopped4 medium potatoes (red or Yukon Gold), chopped2 tablespoons butter, divided1 tablespoon olive oil1 1/2 teaspoons ground mustard2 tablespoons flour1/2 cup water3 cups chicken brothsalt, pepper, and celery salt, to taste1/2 cup shredded Cheddar cheese2 tablespoons Parmesan cheese1 cup milk3 ounces chopped portobello mushrooms
In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown.
Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user PAPPHEM.
Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user PAPPHEM.
Nutritional Info Amount Per Serving
- Calories: 243.2
- Total Fat: 7.9 g
- Cholesterol: 13.4 mg
- Sodium: 628.6 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 3.9 g
- Protein: 8.7 g
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