Dutch mustard and leek soup is super quick and has a rich and creamy flavor. Made with coarse mustard for a perfect texture. Ready in 20 minutes.
Made by Véronique
Published at 2016-10-13, this recipe is for 4 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Peel the potato and chop into small pieces and add them to the medium-sized pan along with the chicken stock. The size of the potato pieces will decide how long it takes to cook this soup.
Chop the bacon into small pieces and cook them very crispy in the small skillet. Meanwhile rinse the leek and chop into very thin rings and set them aside.
Heat 1 liter of chicken stock with the potato pieces until the potato is fully cooked. Blend the chicken stock and potato until it's smooth. Add the coarse mustard and creme fraîche.
Use a whisk to create a smooth soup and then add the crispy bacon. Stir well and season with pepper and salt. Serve with raw crispy thin leek rings.
If you don't like raw leek, you can also cook it along with the potato and chicken stock before blending it. Enjoy!
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