19 Reviews

YUM! I can't decide if this is a mushroom soup with potatoes, or a potatoe soup with mushrooms. My local grocery does not have cremini mushrooms, so I used baby portobellos (I clicked on "cremini" and it said portobellos are the mature form of creminis, so a baby port should do). Anyway, I used an 8oz. box of sliced baby ports, and I used half-and-half. I chopped the potatoes with my pampered chef chopper, so they were fairly fine. After I simmered it, I decided to ship the puree step, because it looked so pretty with the mushroom slices floating in it! I added 2 tsp. of salt, which was perfect for my taste. Good Soup!

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papergoddess September 12, 2002

Fantastic! I was a bit short on the mushrooms, but tasted great anyway. I substituted store-bought croutons and finished with a splash of sherry directly in the bowl to counterpoint the softness. Near perfection. Thank-you.

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Frolic838 September 22, 2009

Excellent soup! My husband especially liked it. I had to use baby bellas because the store didn't have cremini mushrooms, used beef stock and fat free 1/2 and 1/2 for the milk. I pureed with my hand blender. The house smelled hevenly and we all love it.

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DDW November 18, 2007

Excellant soup! we found it delicious. I used ordinary white mushrooms, 4 cups beef stock with 1 cup of water. Had no shallots so subed with onions and used light olive oil instead of butter. I used quite a bit of black pepper which gave it a nice peppery kick and 2% milk. Mine made about 8 servings, I did have 2 huge potatoes to use up, I put 3 containers in the freezer after using it for a delicious lunch for the two of us. Turned out nice and thick and flavourful! I will make it again, DH loved it, thanks for posting

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Derf October 21, 2007

As soon as I saw this recipe I knew I had to make it. Didn't have creminis, but substituted other mushrooms, and only had one largish leek. Mmmmm!! Combined two of my favourite soups (potato and mushroom).Great winter comfort soup.

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Sueie March 20, 2004

Loved this! Just a few tweeks- I didn't have any shallot or leeks so I just chopped up a yellow onion and threw it in. Whizzed it all up in the blender adding half and half to taste. Served with your spicey croutons. Thumbs up all the way around. Next time I may leave a few mushroom pieces whole to add a different texture and for that good mushroomy goodness.

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BothFex May 22, 2003

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.

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Anoushka May 13, 2013

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.

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BettyBoop330 December 14, 2012

I made this last night for a cold winter dinner and it was GREAT!! Skipped the blending step and just boiled the potatoes a little longer until they were extra soft and then made sure to stir the soup really good so some of the potatoes mashed up a little bit. We liked it better chunky like this! I think we could do without the milk next time, but it was still delicious! Amazing with some Louisiana Hot Sauce!! Thank you!

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EmilitaOU February 12, 2012
Potato-Leek-Mushroom Soup