Potato-Leek-Mushroom Soup Recipe

Name: Potato-Leek-Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat butter in large stock pot over low heat.
2
Cook shallots and garlic until tender.
3
Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
4
Add stock or water, salt and pepper and bring to boil.
5
Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
6
Whiz with blender stick, or blender in batches (careful with hot in blender).
7
Add cream or milk and adjust salt and pepper to taste.
8
Serve with my Spicy Croutons.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Potato-Leek-Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Leek-Mushroom Soup

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