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Recipe Leek Potato Mushroom Cheddar Soup (Soup)

Home Cooking Recipes
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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.
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