Best Potato Leek Mushroom Soup Recipes

POTATO LEEK & MUSHROOM SOUP

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

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.

POTATO-LEEK-MUSHROOM SOUP

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.

HEALTHY POTATO, MUSHROOM AND LEEK SOUP

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!