Best 2 Potato Leek Mushroom Soup Recipes
Whether you're looking for a hearty and comforting meal on a chilly night or something light and flavorful for a quick lunch, potato leek mushroom soup is a versatile dish that can be enjoyed by people of all ages. With its creamy texture, earthy and savory flavors, and the option to customize it with various ingredients, this soup is sure to become a favorite in your recipe collection. Let's explore the steps involved in creating a delicious and satisfying potato leek mushroom soup.
Check out the recipes below so you can choose the best recipe for yourself!
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!!
Provided by Katzen
Categories < 60 Mins
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
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.
LEEK POTATO MUSHROOM CHEDDAR SOUP
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 Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
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:
- For a richer flavor, use a combination of vegetable broth and white wine in the soup.
- To make the soup heartier, add some cooked chicken or sausage.
- If you don't have fresh leeks, you can use a small onion instead.
- Be sure to slice the mushrooms thinly so that they cook evenly.
- Season the soup to taste with salt and pepper.
- Serve the soup hot with a crusty baguette or crackers.
Conclusion:
Potato leek mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. This soup can be made ahead of time and reheated when you are ready to serve. It is also a great soup to freeze for later.
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