Potato Leek Mushroom Soup
Savor the comforting flavors of this Potato Leek Mushroom Soup, a hearty and creamy blend of seasonal vegetables perfect for cozy nights. This recipe combines the earthiness of tender mushrooms, the subtle sweetness of sautéed leeks, and the creaminess of Yukon gold or russet potatoes, all simmered in aromatic vegetable broth with hints of fresh thyme and bay leaf. A touch of heavy cream adds luxurious richness, while optional garnishes like fresh parsley and crusty bread elevate each bowl to satisfying perfection. Quick and easy to make in under an hour, this velvety soup strikes the perfect balance between rustic and refined, making it an ideal choice for an elevated weeknight dinner or an elegant starter.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 medium leeks (white and light green parts only)
- 3 large garlic cloves
- 250 grams mushrooms (such as cremini or button)
- 500 grams potatoes (Yukon gold or russet)
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 2 teaspoons fresh thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
- crusty bread (optional, for serving)
Instructions
Rinse the leeks thoroughly to remove any dirt or grit, then slice them thinly.
Mince the garlic cloves and slice the mushrooms. Peel and dice the potatoes into 1/2-inch cubes.
In a large pot, heat the butter and olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are softened and slightly translucent.
Add the garlic and mushrooms to the pot. Cook for another 5 minutes, stirring often, until the mushrooms release their moisture and start to brown slightly.
Stir in the diced potatoes, thyme, and bay leaf. Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf, then use an immersion blender to puree the soup to your desired consistency. For a chunky texture, puree only part of the soup, leaving some pieces intact. For a smoother soup, puree it fully.
Stir in the heavy cream and season with salt and black pepper to taste. Cook for 2-3 more minutes to heat through, but do not let the soup boil.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4789 mg | 208% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 41.3 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 426 mg | 33% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5644 mg | 120% | |
*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.
