Veggie Cheesy Mustard Soup

    1 hour 15 mins

    Onions, leeks, carrots and aloo in a soup flavoured with cheddar and gruyere cheese. It makes a delicious lunch served with cheese and onion bread or walnut bread.

    35 people made this

    Serves: 4 

    • 675g leeks or onion, washed and sliced
    • 1 large onion, finely chopped
    • 1 medium potato, diced small
    • 1 large carrot, diced small
    • 1 knob of butter
    • 1 tablespoon olive oil
    • 1 teaspoon sugar (optional)
    • 1 heaped teaspoon mustard powder
    • 2 teaspoons cornflour
    • 1 vegetable stock cube
    • 30g Gruyere cheese, grated
    • 60g mature Cheddar, grated
    • 225ml cream
    • 1.5L water, or as needed
    • salt and pepper, to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter and olive oil for 10 minutes, or until all vegetables are tender.
    2. Mix the mustard powder and cornflour with 100ml water to make a thin paste. Set aside.
    3. Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the remaining water. Bring mixture to the boil. Stir in the stock cube, reduce heat and simmer for about one hour, until reduced by half.
    4. Using a hand blender or food processor, puree mixture until frothy but not completely smooth.
    5. Return this to the pot and bring to the boil. Stir in the cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.

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    Reviews and Ratings
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    Reviews in English (27)


    This was a great way to use my leftover leeks. I didn't have any cream, so I just used milk and a full cup of Cheddar cheese. I love the idea of blending the soup to make it creamier, because I don't have a food processor. My friend said this soup tasted very British. My boyfriend was unsure of the leek/mustard comb, but when he tasted it he was only too happy to finish the pot. It was FANTASTIC scooped up with toasted french bread.  -  06 Mar 2003  (Review from Allrecipes US | Canada)


    Something else. This was a wonderful soup but I'd recommend the addition of lots of extra cheese and more salt. Without this it was a little bland.  -  02 Nov 2008  (Review from Allrecipes UK | Ireland)


    What a unique combo of flavors! I decided not to puree the soup, because I enjoy the potato chunks. Toward the end of simmering, I still thought it tasted 'not quite there' - so I added perhaps 2-3 TBSP of apple cider vinegar. Sounds odd - but it gave it just the right tang and added a bit more depth. I recommend!  -  04 Nov 2007  (Review from Allrecipes US | Canada)