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
Finely chop the leeks, the onion and the carrot, and roughly chop the potato.
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.
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.
Simmer the dish for up to one hour or until the liquid has reduced by around half.
Blitz the soup with a hand blender or in a food processor to your preferred consistency.
Stir in the cream and the grated cheese and cook until the cheese is just melted, no longer. Don’t allow it to boil.