Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Wow is all I can say! My wife hates to cook, I love to cook. This soup is a winner and a great comfort food in the fall/winter months.

Ingredients Nutrition

Directions

  1. In large pot add extra virgin olive oil leeks, onion, celery and cook over medium heat, stirring occasionally until tender.
  2. Add 4 cups of potatoes and season with salt and pepper.
  3. Add water and bring to a simmer. Cook until vegetables are tender.
  4. Puree mixture with hand mixer, and then bring to simmer.
  5. Add 2 cups boiled potatoes, mustard and cheese. Mix well.
  6. Add cream and bring to simmer.
  7. Pour into bowl and serve.

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