Tested till perfect Cheddar and Leek Soup
Cheddar and Leek Soup
Photography by Leila Ashtari

Cheddar and Leek Soup

This rich and intensely flavoured English-style soup will become a winter favourite. Use a three- to five-year-old Cheddar for the best flavour. At the end of cooking, adjust salt to taste if necessary, because the salt content of the cheese and broth varies. Pass the pepper mill at the table.

By Andrew Chase and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1/4 cup 1/4cupbutter
  • 1 bunch 1bunchleeks, (white and light green parts only) chopped
  • 1 1large oniononions, chopped
  • 1/3 cup 1/3cupall-purpose flour
  • 3 cups 3cupssodium-reduced chicken broth
  • 2 cups 2cupswater
  • 1 440 mL can 1440 mL canEnglish-style ale
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupwhipping cream
  • 12 oz 12ozaged cheddar cheese, shredded (4 cups/1 L)
  • 2 tsp 2tsphot mustard
  • 1/2 tsp 1/2tspWorcestershire sauce
  • 1/4 tsp 1/4tsppepper
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Preparation

In large saucepan, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.

Add flour; cook, stirring, just until starting to brown, about 2 minutes. Slowly stir in broth, water, ale and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.

Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

Nutritional Information Per serving: about

cal 332 pro 13g total fat 25g sat. fat 16g
carb 13g fibre 1g chol 79mg sodium 632mg
potassium 146mg

% RDI:

calcium 32 iron 8 vit A 22 vit C 3
folate 15
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