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    You are in: Home / Recipes / Potato Leek & Mushroom Soup Recipe
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    Potato Leek & Mushroom Soup

    Potato Leek & Mushroom Soup. Photo by Annacia

    1/4 Photos of Potato Leek & Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Katzen's Note:

    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, Basic Light Vegetable Stock. Enjoy!!

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    Serves: 6



    Units: US | Metric


    1. 1
      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. 2
      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. 3
      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. 4
      4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.

    Ratings & Reviews:

    • on March 03, 2013


      Absolutely the best! So easy and fast to make. My husband, who insists on huge portions of meat for dinner every night, said this soup would be wonderful on its own for dinner. That is no faint praise, believe me. I didn't tweek anything at all, I followed the recipe to the letter.

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    • on September 30, 2010


      This is truly wonderful Kat, I'm so glad that I happened upon it. This isn't your usual potato leek soup, it has much more depth of flavor that is rich without relying on fat or cream. I used skim milk and the taste held up beautifully to that thinning element. I made it this morning for serving tonight and I can't wait. I honestly think this would be a great summer soup served chilled as well as hot. Another outstanding recipe from this chef. :D

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    • on October 25, 2009


      I made this soup for dinner tonight and it was wonderful! I loved the mushrooms in this soup. Like you said it has a nice earthy taste and a nice texture. I followed the recipe exactly except I used baby bella's only because our store didn't have button mushrooms in stock. Thank you for sharing this healthy and tasty soup. Made for Veg N swap fall 2009.

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    Nutritional Facts for Potato Leek & Mushroom Soup

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.0
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 6.7 g
    Cholesterol 31.7 mg
    Sodium 415.1 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 4.5 g
    Sugars 3.6 g
    Protein 7.4 g

    The following items or measurements are not included:

    vegetable stock

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