Potato-Leek-Mushroom Soup

"As usual, I tweaked a favorite recipe to make it even better. This is SO easy, and tastes even better the next day. Feel free to adjust any of the ingredients to your liking. It will come out great! I highly recommend serving with my Recipe #28249 on top."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
50mins
Ingredients:
10
Serves:
5
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ingredients

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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

  1. 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!
     
  2. Fantastic! I was a bit short on the mushrooms, but tasted great anyway. I substituted store-bought croutons and finished with a splash of sherry directly in the bowl to counterpoint the softness. Near perfection. Thank-you.
     
  3. Excellent soup! My husband especially liked it. I had to use baby bellas because the store didn't have cremini mushrooms, used beef stock and fat free 1/2 and 1/2 for the milk. I pureed with my hand blender. The house smelled hevenly and we all love it.
     
  4. As soon as I saw this recipe I knew I had to make it. Didn't have creminis, but substituted other mushrooms, and only had one largish leek. Mmmmm!! Combined two of my favourite soups (potato and mushroom).Great winter comfort soup.
     
  5. Super easy and quick to make. I added 1 cup of red lentils to add proteins and used 8 cups of broth instead of 5. A teaspoon of thyme gave a little more taste.
     
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Tweaks

  1. 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.
     
  2. 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

I'm married to a wonderful man. We have two stinkin' cats. :) We both have good jobs. We are both healthy. Who could ask for more? Life is good!
 
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