Leek and Mustard Cheesy Soup recipe

This soup is deliciously decadent and creamy. Serve it with some homemade bread or some crackers.


  • 675g leeks
  • 1 onion
  • 1 potato
  • 1 carrot
  • 1 knob of butter
  • Dash of olive oil
  • Salt and pepper
  • 1 tsp. grainy mustard
  • 2 tsp. corn flour
  • 1 ½ litres of vegetable stock or 1 ½ litres of water and 2 vegetable stock cubes
  • 250ml single cream
  • 60g grated cheddar
  • 30g grated mozzarella


  1. Finely chop the leeks, the onion and the carrot, and roughly chop the potato.

  2. Melt the butter and add the olive oil to a large pan. Tip in the leeks, onion, potato and carrot and sauté them until golden and soft – around ten minutes.

  3. Mix the corn flour with a little water and add to the pan, along with the mustard and a healthy pinch of seasoning. Add the stock and bring the dish to a simmer.

  4. Simmer the dish for up to one hour or until the liquid has reduced by around half.

  5. Blitz the soup with a hand blender or in a food processor to your preferred consistency.

  6. Stir in the cream and the grated cheese and cook until the cheese is just melted, no longer. Don’t allow it to boil.

  7. Serve hot.

Recipe Details:

  • Author: Laura Young.
  • Published:

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