0 0
Potato-Leek-Mushroom Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

190.3
Calories
60 g
Calories From Fat
6.7 g
Total Fat
4.1 g
Saturated Fat
19 mg
Cholesterol
91.5 mg
Sodium
29 g
Carbs
3.1 g
Dietary Fiber
3.5 g
Sugars
5.6 g
Protein
483 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Potato-Leek-Mushroom Soup

Features:
    Cuisine:

    Super easy and quick to make. I added 1 cup of red lentils to add proteins and used 8 cups of broth instead of 5. A teaspoon of thyme gave a little more taste.

    • 70 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Potato-Leek-Mushroom Soup, 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., Super easy and quick to make. I added 1 cup of red lentils to add proteins and used 8 cups of broth instead of 5. A teaspoon of thyme gave a little more taste., Although the flavor was very good, the cooking method.did not work entirely as I would have wished. I would have preferred for the ingredients list to follow the order in which they were used in the recipe, as the convention says. Then, the cooking of the potatoes & leeks withou additional liquid did not do much for them. I therefore added the broth and simmered the veggies except the mushrooms for 10 minutes more. Then I added the mushrooms and followed the rest of the directions. The only other change I made was to replace the shallots with finely chopped onion, celery & carrot, as we don’t have shallots where I live. This may give the soup a slightly different flavor, but still good.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Butter in Large Stock Pot Over Low Heat.

    2
    Done

    Cook Shallots and Garlic Until Tender.

    3
    Done

    Add Potato and Leeks- Cook For 10 Minutes, Uncovered, Stirring Occasionally.

    4
    Done

    Add Stock or Water, Salt and Pepper and Bring to Boil.

    5
    Done

    Reduce to Simmer, Add Mushrooms and Continue For 15 Minutes, or Until Potato Is Tender.

    6
    Done

    Whiz With Blender Stick, or Blender in Batches Careful With Hot in Blender.

    7
    Done

    Add Cream or Milk and Adjust Salt and Pepper to Taste.

    8
    Done

    Serve With My Spicy Croutons.

    Avatar Of Dylan Elliott

    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Moms Broiled Halibut
    previous
    Moms Broiled Halibut
    Flourless Chocolate Cake
    next
    Flourless Chocolate Cake
    Moms Broiled Halibut
    previous
    Moms Broiled Halibut
    Flourless Chocolate Cake
    next
    Flourless Chocolate Cake

    Add Your Comment

    1 × five =