Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
8 servings

Ingredients

Directions

In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

One Recipe, Two Meals: Creamy, Cheesy Potato Soup

Recipe courtesy of Bev Weidner

Cheese, Onion, and Potato Pies

Recipe courtesy of Nigella Lawson

Three Onion Potato Casserole

Recipe courtesy of Rosalie Rubaum

Dad's Potato Cheese Soup

Recipe courtesy of Ronnie Lawson

Potato Soup

Recipe courtesy of Alexander's Cafe and Bar

Escarole and Potato Soup

Recipe courtesy of Food Network Kitchen

Rice and Potato Soup

Recipe courtesy of Lydia Bastianich

Cheddar-Potato Soup

Recipe courtesy of Robin Miller

Chunky Cheese Potato Soup and Wilted Spinach Salad

Recipe courtesy of Team A Mamas

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories