Mustard Soup with Crispy Bacon and Pan-Fried Leeks
Recipe type: Soup
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • ¼-pound bacon, diced
  • 1 leek, washed thoroughly and the white part sliced into thin rings
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 quart chicken broth
  • 2 to 4 tablespoons whole grain mustard (I used 4 tablespoons Ingelhoffer Original Stone Ground Mustard for my soup, but you might start at 2 tablespoons and go from there)
  • ½ cup cream
  • Salt and freshly cracked black pepper to taste
  1. In a large skillet, fry the bacon over medium-low heat until crisp and remove to drain on paper towels
  2. Fry bacon in skillet until crisp
  3. Remove bacon from skillet and let drain on paper towels
  4. Add leeks to bacon grease, increase heat to medium-high and saute until translucent and showing some crispy brown edges, about 5 minutes
  5. Remove leeks and let drain on paper towels
  6. In a Dutch oven or soup pot, melt the butter over medium-low heat
  7. Add the flour, stirring slowly and continually until the butter and flour form a golden-colored roux
  8. Pour in the chicken broth and stir to fully incorporate the roux into the liquid
  9. Bring to a boil and let cook for 5 minutes; reduce heat to a simmer
  10. Stir in the mustard and whisk until dissolved and let cook for another minute or two
  11. Pour in the cream and continue whisking, making sure the soup does not boil
  12. Taste for salt, pepper and mustard, adding as desired. You will likely not need any salt.
  13. Serve soup topped with bacon bits and fried leeks
Recipe by eSoupRecipes at