Best 8 Leek Potato Mushroom Cheddar Soup Recipes

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Are you craving a comforting and hearty soup that is packed with flavor and goodness? Look no further than leek potato mushroom cheddar soup! This creamy and flavorful soup is not only delicious but also a cinch to make. With just a few simple ingredients and some basic cooking techniques, you can have a pot of this delectable soup simmering on your stove in no time. Whether you're looking for a quick and easy weeknight meal or a cozy and comforting soup to warm you up on a cold day, leek potato mushroom cheddar soup is sure to hit the spot. Get ready to tantalize your taste buds with this irresistible soup that combines the earthy flavors of leeks, the hearty goodness of potatoes and mushrooms, and the rich creaminess of cheddar cheese.

Let's cook with our recipes!

POTATO LEEK & MUSHROOM SOUP



Potato Leek & Mushroom Soup image

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!!

Provided by Katzen

Categories     < 60 Mins

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

4 medium potatoes, diced
2 cups leeks, chopped
1 stalk celery, chopped
1 large carrot, chopped
8 ounces button mushrooms, sliced
4 tablespoons butter
3/4 teaspoon salt
2 cups vegetable stock (or water)
2 cups milk
1 teaspoon thyme (optional)
ground black pepper, to taste

Steps:

  • 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.

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

Healthy, creamy soup

Provided by LouBeare

Time 35m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Chop the garlic, thyme, leeks and mushrooms.
  • Sweat the leeks for 5 minutes.
  • Add the garlic and fry for a minute.
  • Add the mushrooms and thyme and cook for 3 minutes.
  • Add the stock and simmer for 5 minutes.
  • Allow to cool, stir in creme fraiche then blend.

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

MUSHROOM POTATO SOUP



Mushroom Potato Soup image

A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

Steps:

  • In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

CHEDDAR MUSHROOM POTATOES



Cheddar Mushroom Potatoes image

"When they were little, our children loved this creamy side dish," says Jacqueline Thompson Graves of Lawrenceville, Georgia. "After an adult has sliced the potatoes, youngsters can do the rest. Overlapping the potatoes in the baking dish to create a pretty pattern is half the fun," she assures.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 5

4 medium potatoes, cut into 1/4-inch slices
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 478mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

CHEESY POTATO LEEK SOUP



Cheesy Potato Leek Soup image

This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

Provided by KymarahD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 tablespoon olive oil
2 leeks, minced
1 sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5 russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste

Steps:

  • Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
  • Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
  • Ladle soup into bowls and top with chives.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g

CHEDDAR LEEK SOUP



Cheddar Leek Soup image

This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.

Provided by Elle Anderson

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 leek, chopped (white and light green parts only)
1 large onion, chopped
1/3 cup flour
3 cups sodium-reduced chicken broth
2 cups water
1 (440 ml) can english-style ale
1/4 teaspoon salt
1/2 cup whipping cream
4 cups shredded aged cheddar cheese (375 g)
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
  • Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
  • Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

LEEK POTATO MUSHROOM CHEDDAR SOUP



Leek Potato Mushroom Cheddar Soup image

Creamy and flavorful. Just add some croutons and it is simply delicious. We put together some of our favorite things in one pot to make this soup.

Provided by SHIRLEYLAMONTAGNE

Categories     Potato Leek Soup

Time 1h45m

Yield 6

Number Of Ingredients 15

2 leeks, finely chopped (white part only)
1 clove garlic, finely chopped
4 medium potatoes (red or Yukon Gold), chopped
2 tablespoons butter, divided
1 tablespoon olive oil
1 ½ teaspoons ground mustard
2 tablespoons flour
½ cup water
3 cups chicken broth
salt, pepper, and celery salt, to taste
½ cup shredded Cheddar cheese
2 tablespoons Parmesan cheese
1 cup milk
3 ounces chopped portobello mushrooms
croutons for garnish, if desired

Steps:

  • In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown.
  • Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
  • Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 37.3 g, Cholesterol 25.3 mg, Fat 12.2 g, Fiber 3.5 g, Protein 8.6 g, SaturatedFat 5.9 g, Sodium 908.8 mg, Sugar 3.9 g

Tips:

  • Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold, as they break down easily and give the soup a creamy texture.
  • Don't overcrowd the pan: When sautéing the vegetables, do it in batches if necessary to avoid overcrowding the pan. Overcrowding can prevent the vegetables from browning properly.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use store-bought or homemade vegetable broth.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or white wine for a bit of brightness.
  • Serve the soup with your favorite toppings: Some popular toppings include croutons, shredded cheddar cheese, sour cream, and chopped chives.

Conclusion:

Leek, potato, mushroom, and cheddar soup is a hearty, flavorful soup that is perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and comforting soup, give this recipe a try.

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