Cheesy Leek And Mustard Soup

Ingredients

• Servings: 4
• 1 1/2 pounds leeks, sliced
• 1 onion, chopped
• 1 potato, cubed
• 1 carrot, chopped
• 1 tablespoon margarine
• 1 tablespoon olive oil
• 1 1/4 teaspoons dry mustard powder
• 2 teaspoons cornstarch
• 1/2 cup water
• salt and pepper to taste
• 1 teaspoon white sugar
• 5 cups water
• 1 cube vegetable bouillon
• 1 cup heavy whipping cream
• 1/8 cup shredded gruyere cheese
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• in a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
• mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. set aside.
• season the vegetable mixture with salt and pepper and sugar. stir in the mustard-water mixture and the 5 cups water. bring mixture to a boil. stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
• using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
• return this to the pot and bring to a boil. stir in the heavy cream, gruyere and cheddar cheeses. heat until cheeses melt, do not boil. serve hot.