Today’s post is a recipe from guest chef Mel Hynes, who also happens to be the author of one of our favorite comics, Two Lumps. Thanks, Mel, for sharing your soup-y goodness!

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Soup of Teh Awesome

by Mel Hynes

Ingredients:

• 3 leeks, finely chopped (white part only)
• 1 clove garlic, finely chopped
• 4 medium potatoes (or 1 medium, 1 large, and one HONKIN HUGE)
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground mustard
• 2 tablespoons flour
• 1/2 cup water
• 4 cups chicken broth
• salt, pepper, and white pepper to taste
• 1 cup shredded Cheddar* cheese (I used a pre-shredded cheddar and jack mix)
• 2 tablespoons Parmesan cheese
• 1 1/2 cup milk
• 8 oz sliced baby portobello mushrooms
• 1/4 lb thin-sliced lean prosciutto

In a skillet, cook leeks, garlic, and potato in 1 tablespoon of butter and the olive oil over medium-low heat, stirring often. Do not allow potato to brown. Basically get the leeks & garlic nice and soft and don’t worry about the potato as long as it doesn’t get crispy.

Mix mustard, salt, pepper(s) and flour together in a bowl.

Mix chicken broth and water in a large pot, slowly whisk in dry mixture to avoid clumping. Bring to a boil.

Add potato, leek & garlic mixture to pot. Dodge red-hot broth splatter lava action. Reduce to a simmer, and cook for 1 hour.

Reduce heat to med-low. Mash softened potato/leek mixture (either by hand or with electric mixer). Stir in cheeses until melted, then add milk but do not boil.

Cook mushrooms over medium heat in remaining 1 tablespoon of butter until soft. Slice prosciutto into very thin strips. Add prosciutto and mushrooms + sauteing sauce to the soup, stir and let warm through.

EDIT: OM NOM NOM NOM

EDIT2: good lord, this stuff is FILLING. J. and I are both stuffed after one bowl.