Healthy Mushroom, Potato, and Leek Soup: Creamy Without Cream

This recipe for potato mushroom soup combines two of my personal favorites: potato leek soup and cream of mushroom soup. Feel free to experiment with a variety of mushrooms, although smaller ones like porcini, chanterelles, and cremini tend to impart the richest flavor to the soup.

Mushroom, Potato & Leek Soup

You can use any combination of mushrooms for this mushroom, potato, and leek soup recipe; whatever you have in the fridge will work just fine.

Ingredients

4 large white potatoes
4 leeks
4 cloves garlic
2 tablespoons butter
5 cups mixed mushrooms (button, cremini, shiitake, etc…)
2 sprigs fresh thyme
1 liter vegetable or chicken stock
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Optional: Extra mushrooms and olive oil to serve

Instructions

Prepare the vegetables. Peel the potatoes and cut them into cubes; you should have about 2 cups of potatoes. Dice the leeks, including both the white and green parts. Peel and mince the garlic. Roughly chop the mushrooms into halves or quarters.
In a large pot over medium heat, melt the butter and add the diced leeks. Sauté for 5-7 minutes until the leeks become tender.
Add the mushrooms and garlic to the pot; season with a pinch of salt to help release their moisture, and cook for an additional 2-3 minutes until the mushrooms have reduced in size.
Add the diced potatoes and thyme to the pot (with the stems removed), and stir well to combine.
Cover the vegetables with stock, stir to combine, and allow them to cook for 30 minutes until the potatoes turn tender.
Once the soup has cooked and the potatoes are tender, use an immersion blender or transfer the mixture in batches to a regular blender to puree the soup until smooth.
Depending on your potatoes, you may need to add a little more stock or water to adjust the soup’s thickness if it is too thick.
Season with salt and pepper to taste.
The soup can be served as is, or for an extra touch, sauté additional mushrooms in oil in a small skillet until they turn golden and crispy. Top the soup with these sautéed mushrooms and finish with a drizzle of olive oil before serving.
Enjoy!