Directions:
- In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
- Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
- Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
- Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
- Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.35 Kcal (1509 kJ) | ||
| Calories from fat | 188.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.99g | 32% | |
|---|---|---|---|
| Cholesterol | 52.38mg | 17% | |
| Sodium | 155.02mg | 6% | |
| Potassium | 539.7mg | 11% | |
| Total Carbs | 37.23g | 12% | |
| Sugars | 10.66g | 43% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 7.96g | 16% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 3.8mg | 21% | |
| Calcium | 261mg | 26% | |
| Amount Per 100 g | |||
| Calories | 57.9 Kcal (242 kJ) | ||
| Calories from fat | 30.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 32% | |
|---|---|---|---|
| Cholesterol | 8.42mg | 17% | |
| Sodium | 24.91mg | 6% | |
| Potassium | 86.72mg | 11% | |
| Total Carbs | 5.98g | 12% | |
| Sugars | 1.71g | 43% | |
| Dietary Fiber | 0.87g | 22% | |
| Protein | 1.28g | 16% | |
| Vitamin C | 3.9mg | 40% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.6mg | 21% | |
| Calcium | 41.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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