Mustard soup – creamy and slightly spicy

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Delicious creamy soup based on potato and leek with a slightly spicy taste of mustard



Chop the leek into rings. Cut the potatoes into 3 cm pieces. Heat the butter in a (soup) pan. Add the potato and leek and stir fry for a few minutes. Stir in the mustard, then add the water and bring to a boil. Dissolve the stock cube in the soup and cook for 15 minutes.
When the potatoes are cooked, puree everything with a stick blender. Add the cream and stir well again. Taste to see if the soup is well seasoned and maybe missing a pinch of pepper, salt or a little mustard. Garnish the soup with a little extra cream or some leek rings, if desired.
mustard soup

Source: Leukerecepten by leukerecepten-nl.
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