|
Recipe Leek Potato Mushroom Cheddar Soup (Soup)
Home Cooking Recipes
Required 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
Preparing/Cooking:
- 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.
Back to Recipes
|
|