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Dutch Mustard Soup

Course Lunch
Cuisine Dutch
Keyword Leek, Mustard, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • 1 clove garlic peeled and finely chopped
  • 1 onion peeled and finely chopped
  • 1 stick celery finely chopped
  • 1 leek sliced
  • 150 ml single cream
  • 1 l vegetable stock
  • 100 g bacon cubed
  • 2 tbsp djion mustard
  • 1 tbsp coarse mustard
  • 1 potato peeled and cubed
  • 1 tbsp butter


  1. Boil the potato cubes for 15 minutes and then mash with some butter and set aside.

  2. Fry the bacon cubes in a pan for 5 minutes and then set aside.

  3. Add the butter to the pan and fry the onions for 5 minutes until translucent, then add the celery and garlic and cook for another 5 minutes before adding the leeks and frying for a further 5 minutes.

  4. Add the stock to the pan along with the mashed potato and simmer for 5 minutes, then remove from the heat and coarsely blend.

  5. Stir the cream, mustard and bacon into the blended soup and then serve.