Potato-Leek-Mushroom Soup
photo by Derf2440
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
5
ingredients
- 3 medium leeks, white part only, 1/4 inch slices
- 2 potatoes, 1/4 inch dice
- 10 -20 cremini mushrooms, sliced
- 5 cups water or 5 cups stock
- 3 shallots, minced
- 3 garlic cloves, minced
- 2 tablespoons butter
- salt
- pepper
- 1 cup milk or 1/2 cup cream
directions
- Heat butter in large stock pot over low heat.
- Cook shallots and garlic until tender.
- Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
- Add stock or water, salt and pepper and bring to boil.
- Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
- Whiz with blender stick, or blender in batches (careful with hot in blender).
- Add cream or milk and adjust salt and pepper to taste.
- Serve with my Spicy Croutons.
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Reviews
-
YUM! I can't decide if this is a mushroom soup with potatoes, or a potatoe soup with mushrooms. My local grocery does not have cremini mushrooms, so I used baby portobellos (I clicked on "cremini" and it said portobellos are the mature form of creminis, so a baby port should do). Anyway, I used an 8oz. box of sliced baby ports, and I used half-and-half. I chopped the potatoes with my pampered chef chopper, so they were fairly fine. After I simmered it, I decided to ship the puree step, because it looked so pretty with the mushroom slices floating in it! I added 2 tsp. of salt, which was perfect for my taste. Good Soup!
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Tweaks
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Although the flavor was very good, the cooking method.did not work entirely as I would have wished. I would have preferred for the ingredients list to follow the order in which they were used in the recipe, as the convention says. Then, the cooking of the potatoes & leeks withou additional liquid did not do much for them. I therefore added the broth and simmered the veggies except the mushrooms for 10 minutes more. Then I added the mushrooms and followed the rest of the directions. The only other change I made was to replace the shallots with finely chopped onion, celery & carrot, as we don't have shallots where I live. This may give the soup a slightly different flavor, but still good.
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Excellant soup! we found it delicious. I used ordinary white mushrooms, 4 cups beef stock with 1 cup of water. Had no shallots so subed with onions and used light olive oil instead of butter. I used quite a bit of black pepper which gave it a nice peppery kick and 2% milk. Mine made about 8 servings, I did have 2 huge potatoes to use up, I put 3 containers in the freezer after using it for a delicious lunch for the two of us. Turned out nice and thick and flavourful! I will make it again, DH loved it, thanks for posting
RECIPE SUBMITTED BY
Lisa Pizza
Soquel (near Santa Cruz), CA
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