Potato Leek & Mushroom Soup
"An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!"
photo by Annacia
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 4 medium potatoes, diced
- 473.18 ml leeks, chopped
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 226.79 g button mushrooms, sliced
- 59.16 ml butter
- 3.69 ml salt
- 473.18 ml vegetable stock (or water)
- 473.18 ml milk
- 4.92 ml thyme (optional)
- ground black pepper, to taste
directions
- 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
- 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
- 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
- 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.
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Reviews
-
I made the soup using the recipe exactly as written and it was really good! Creamy, hearty, my husband and teen boys went back for second and third helpings! In the future I'll probably tweak it more to our taste adding garlic, a bit of cayenne, etc. I made it exactly as written to try it how it was intended to taste, because I cannot stand folks who review a recipe AFTER substituting ingredients, leaving out ingredients and changing herbs and seasonings. -
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This was a great inspiration for my first attempt at mushroom soup! I had 12 oz. beautiful oyster mushrooms and decided to use in this soup. I didn't have leeks, so substituted shallots. It seemed a little bland (probably because it lacked the leeks), so I added 2 cloves garlic to the veggies, then a few shakes of Chalula hot sauce, 1/4 c sherry & 2 tsp minced fresh rosemary before the final simmer. A really lovely, earthy soup! -
Delicious! I had no carrots on hand but I added fresh garlic and half an onion, as well as some marjoram and plain yoghurt at the end, to add a bit more protein and creaminess. I also used kosher salt, as well as a vegan chicken-flavoured powdered soup base to the water because I had no stock on hand. I don't think you can go wrong with this recipe as a jumping off point. Love Mollie Katzen! -
I made it exactly as directed, except I added skim milk at the same time I added the broth. Still delicious and one less step. I also included herbs de Provence blend, because I didn't' have just thyme. -
beautiful soup! The ingredients are perfect as is. The earthy aroma coming from the pot was mouth watering! The family likes our soup chunky so just mashed instead of using blender
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
