Creamy Mustard Potato Soup

Before I get into this Creamy Mustard Potato Soup, let me explain. Most times, my blog recipes are only tasted and then shared with others. The exception is when people come over for dinner.  I rarely eat full portions and give most of it away to friends or to the needy.  However, when I find the perfect cold-weather soup, I just sit down and eat it.  Don’t tell anyone, but I’m not sharing this creamy Mustard Potato soup with anyone.  #soupselfish

Using Up Leftovers:

This perfect Mustard Potato Soup is the brainchild of a combination of things. First, I spotted a mustard fish soup in a German cooking magazine. Second, is my urgent wish to use up leftover bits and bobs in my fridge and pantry from the holidays. What started as a quest to use up leftover potatoes and cream became my version of that original fish soup recipe. It’s now officially one of my favorite soups. Soup is a journey, people.

There was some sweet onion in the fridge so I threw that in as well. The soup is creamy.  The potatoes add the heft and the mustards add a tangy spicy flavor. The soup comes together fast. From peeling the potatoes to pouring the soup into bowls, the entire process takes only a shade over half an hour.

This Creamy Mustard Potato Soup is garnished with a sprinkle of mustard powder and some parsley but neither is essential to the dish. Leave the soup naked when serving or cut up some chives for garnish.

A small bowl of this soup with a few whole-grain crackers is the best meal I’ve made in a long time.  Simple, flavorful, and satisfying. I regularly share the food I cook for this blog with my friends and neighbors. However, this delicious, warming  soup is not leaving my fridge or my house.

It’s so good, I’m hoarding it.

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Mustard Potato Soup

Course Soup

Cuisine American, German

Keyword Mustard Potato Soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

• 1+1/2 lbs potatoes
• 1 small sweet onion
• 2 tablespoons  unsalted butter
• Kosher salt and freshly ground pepper
• 2+1/2 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup half and half
• 3 teaspoons spicy whole grain dijon mustard
• 1 teaspoon mild yellow mustard
• 1/2 teaspoon sugar
• Mustard powder and fresh parsley sprigs for garnish

Instructions

1. Peel the potatoes and cut them into small pieces.
2. Peel and chop the sweet onion.
3. Melt the butter in a medium-sized saucepan over medium-high heat.
4. Add the potato and onion pieces and toss to coat.
5. Stir fry the ingredients for about 3 minutes.
6. Season to with kosher salt and freshly ground black pepper.
7. Add the vegetable broth, cream and milk to the pan.
8. Bring the mixture to a boil. Reduce the heat to low and simmer for 25 minutes.
9. Mx in the mustards and the sugar.
10. With a hand mixer, puree the soup.
11. Season again with kosher salt and freshly ground pepper to taste.
12. Remove from heat and serve. Garnish with chopped parsley, if desired.

Like this Creamy Mustard Potato Soup? Here are more MUSTARD-CENTRIC recipes:

Strawberry Balsamic Mustard

Honey Mustard Macarons

Leek Mustard Bacon Soup