Best 2 Potato Leek Mushroom Soup Recipes

Indulge in a creamy, flavorful journey with our diverse collection of potato leek mushroom soup recipes. These comforting soups are a symphony of earthy flavors, where tender potatoes, aromatic leeks, and savory mushrooms come together in a rich and satisfying broth. From classic renditions to innovative twists, our recipes cater to every palate, dietary preference, and skill level. Dive into the creamy delight of our classic potato leek mushroom soup, enhanced with white wine and fresh herbs. Experience the richness of our vegan potato leek mushroom soup, bursting with umami flavors from roasted mushrooms and creamy coconut milk. Explore the hearty goodness of our slow cooker potato leek mushroom soup, perfect for a leisurely weekend brunch. And for a touch of indulgence, try our creamy potato leek mushroom soup with bacon, where crispy bacon adds a smoky, salty dimension to the velvety soup.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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

Tips and Conclusion

This luscious Potato Leek Mushroom Soup recipe is extremely versatile. While savory as is, it’s amenable to many creative twists that can make it even more delicious.

Here are some tips to make the most of this versatile recipe:

To store: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, it can be frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator or reheat gently over medium heat on the stovetop until warmed through.

To garnish: Fresh herbs like chopped chives, parsley, or dill add a vibrant flavor and visual appeal to the soup. A sprinkle of grated Parmesan cheese or crumbled bacon can also add a nice touch.

To add a creamy texture: For a richer, creamier soup, blend a portion of the soup until smooth and then stir it back into the pot. Alternatively, you can stir in some heavy cream or coconut milk.

To add a spicy kick: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper, paprika, or a drizzle of hot sauce to the soup.

To add a touch of sweetness: If you find the soup to be too savory, try adding a teaspoon or two of honey, maple syrup, or brown sugar.

This creamy and flavorful Potato Leek Mushroom Soup is sure to impress your taste buds with its rich, comforting flavors. It's easy to make, making it perfect for busy weeknights, and it's also easily customizable to suit your preferences. So go ahead and experiment with different ingredients and techniques to create a soup that's uniquely yours. Happy cooking!

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