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Creamy Leek and Mustard Soup

A comforting and elegant soup that blends the flavors of leeks and mustard with a creamy texture, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 2 pieces leeks, washed and sliced Use the fancy green ones
  • 2 medium potatoes, peeled and diced For that creamy texture
  • 4 cups vegetable broth Can substitute with chicken broth
  • 1 tablespoon Dijon mustard The secret ingredient that packs a punch
  • 1 cup heavy cream For indulgence
  • Salt and pepper To taste
  • Chopped fresh chives or parsley Optional for garnish

Method
 

Getting Started
  1. In a large pot, heat the olive oil over medium heat.
Add Leeks
  1. Toss in the sliced leeks and sauté for around 5 minutes until they soften and become translucent.
Bring in the Potatoes
  1. Add the diced potatoes to the pot, followed by the vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the potatoes are tender.
Blend It Up
  1. Once the potatoes are fork-tender, use an immersion blender to purée the soup until creamy.
Add That Flavor
  1. Stir in the Dijon mustard and heavy cream, blending if desired. Taste and season with salt and pepper as needed.
Serve
  1. Ladle the soup into bowls, garnish with fresh chives or parsley, and serve.

Notes

This soup tastes better the next day. It is also freezer-friendly; just portion and reheat when desired. Feel free to experiment with add-ins like cooked chicken or lentils.