Best Potato Leek Mushroom Soup Recipes

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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.

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     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

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

HEALTHY POTATO, MUSHROOM AND LEEK SOUP



Healthy Potato, Mushroom and Leek Soup image

This is very easy, and pretty healthy in that there is NO cream, but there is a bit of wine and brandy, but it really is just a background flavor. This serves 8, so the small amount of wine or brandy really is very minimal. It is just a hearty but lighter soup. I mash a few of the potatoes up to give the soup a creamy texture without adding the extra calories of the cream. This is a nice unique soup. Make sure to add the brandy ... and don't forget the sour cream, just a dollop as a garnish.

Provided by SarasotaCook

Categories     Stocks

Time 40m

Yield 6-8 large cups, 4-8 serving(s)

Number Of Ingredients 17

2 lbs potatoes, peeled and diced (about 6 cups, I used red potatoes)
1 1/2 lbs mushrooms, sliced (I use a mix of cremini and button "white" mushrooms)
2 leeks, white and some of the green part (about 1 1/2-inch of the green)
1 medium onion, fine diced
1 large celery rib, fine diced (including the leaves)
2 garlic cloves, minced fine
7 cups vegetable broth (chicken broth works fine)
1 cup white wine
3 tablespoons brandy (cognac is fine)
3 tablespoons flour (if you like your soup thicker, mix a bit more flour with some of the broth and mix it into the soup )
4 tablespoons butter
1 tablespoon fresh dill, fine chopped
2 tablespoons fresh parsley, fine chopped
1 bay leaf
salt
pepper
sour cream

Steps:

  • Potatoes -- In a large soup pot add 3 cups of water and the potatoes. Bring to a boil and simmer just 5-7 minutes. You don't want to cook them all the way, you just want to give them a head start. Once they are done, drain and set the potatoes off to the side. Don't cook them until they are tender, just crisp.
  • Base -- In the same pot, add the butter, onions, leeks, and celery and cook on medium heat for about 3 minutes. Then add in the garlic and mushrooms and cook until the vegetables are mostly tender. About 5-7 minutes.
  • Then deglaze the pot with the wine and also add the brandy. Cook 1-2 minutes until most of the liquid starts to reduce. Mix well. Add in the flour and stir well so everything is combined, make sure to cook just another minute to get rid of the flour taste. Slowly add in the broth and stir.
  • Potatoes -- Then add in 2/3 of the potatoes and the bay leaf. Don't worry about exact measuring, just eyeball it. The remaining 1/3 of the potatoes mash up slightly. I just use a fork to lightly mash and break them up. They don't have to be perfect. Add them to the soup and season with salt and pepper, remember you can always season a bit more later. Bring to a boil, and then reduce to a simmer. Cook about 10 minutes until the potatoes are tender and the soup has thickened. Once again, check for seasoning and add in the fresh dill and 1/2 of the parsley. Also, if you want your soup a bit thicker at this point, take a little of the broth or just water and add another teaspoon of flour and mix well. Add slowly to the soup to thicken. I personally like the soup a bit thinner as the potatoes thicken it nicely, but it depends how you like yours.
  • Serve -- Add in the remaining parsley right before you serve the soup. Garnish with a dollop of sour cream and ENJOY!

Nutrition Facts : Calories 458.2, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 150.9, Carbohydrate 61.2, Fiber 8.5, Sugar 9, Protein 11.9

POTATO-LEEK-MUSHROOM SOUP



Potato-Leek-Mushroom Soup image

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.

Provided by Lisa Pizza

Categories     Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 190.3, Fat 6.7, SaturatedFat 4.1, Cholesterol 19, Sodium 91.5, Carbohydrate 29, Fiber 3.1, Sugar 3.5, Protein 5.6

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