Creamy Leek and Mushroom Soup
Warm, comforting, and luxurious, this creamy leek and mushroom soup is the ultimate cozy meal for chilly days. Featuring tender leeks, earthy mushrooms, and the aromatic touch of fresh thyme, this recipe delivers a velvety texture and rich, savory flavor in every spoonful. The soup is effortlessly blended into silky perfection, then finished with a splash of heavy cream for an indulgent touch. Quick and easy to prepare in just 50 minutes, this dish is perfect as a satisfying appetizer or a light main course. Garnished with fresh parsley, it’s as beautiful as it is delicious. Plus, it’s versatile enough to be made with chicken or vegetable broth, making it a fantastic choice for vegetarians. Perfect for soup lovers craving a wholesome, creamy treat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only)
- 2 large garlic cloves, minced
- 16 ounces mushrooms (e.g., cremini or button), sliced
- 1 teaspoon fresh thyme leaves
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Begin by thoroughly cleaning the leeks. Slice them lengthwise, then into thin half-moons. Rinse in a bowl of water to remove any dirt or sand. Drain and set aside.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the leeks and sauté for 5-7 minutes, stirring occasionally, until they are softened but not browned.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms and thyme, then cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Pour in the broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can blend the soup in batches in a countertop blender. (Be cautious of hot liquid splashes.)
Return the blended soup to the pot and stir in the heavy cream. Heat gently over low heat, but do not let it boil.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.3 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2213 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
