Cheddar and Leek Soup

Author: Canadian Living

 This rich and intensely flavoured English-style soup comes from our latest cookbook, The Vegetarian Collection. 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 sodium contents of the cheese and broth vary. Pass the pepper mill at the table. 

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 1/4 cup butter
  • 1 leeks (white and light green parts only), chopped
  • 1 onion chopped
  • 1/3 cup all-purpose flour
  • 3 cups vegetable broth
  • 1 can English-style ale
  • 1/4 teaspoon salt
  • 1/2 cup whipping cream
  • 12 oz old Cheddar cheese shredded (about 4 cups/1 L)
  • 2 teaspoons hot mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper

Method

In large saucepan or Dutch oven, melt butter over medium heat; fry leeks and onion, stirring often, until softened, about 5 minutes.

Add flour; cook, stirring, just until starting to brown, about 2 minutes. Slowly stir in broth, 2 cups (500 mL) 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. Stir in cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until cheese is melted.

Nutritional facts Per serving: about

  • Sodium 915 mg
  • Protein 13 g
  • Calories 331.0
  • Total fat 25 g
  • Potassium 146 mg
  • Cholesterol 80 mg
  • Saturated fat 16 g
  • Total carbohydrate 14 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 23.0
  • 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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