Cheddar and Leek Soup

Cheddar and Leek Soup IMAGE Image by: Cheddar and Leek Soup IMAGE Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1/4 cup butter
  • 1 bunch leeks (white and light green parts only) chopped
  • 1 onion chopped
  • 1/3 cup all-purpose flour
  • 3 cups sodium-reduced chicken broth
  • 2 cups water
  • 1 can English-style ale
  • 1/4 teaspoon salt
  • 1/2 cup whipping cream
  • 12 oz aged cheddar cheese shredded (4 cups/1 L)
  • 2 teaspoons hot mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper

Method

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 facts Per serving: about

  • Sodium 632 mg
  • Protein 13 g
  • Calories 332.0
  • Total fat 25 g
  • Potassium 146 mg
  • Cholesterol 79 mg
  • Saturated fat 16 g
  • Total carbohydrate 13 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheddar and Leek Soup

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