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Mushroom Potato Leek Soup

Pretty much every day, I dream of living in Scotland, & one day in particular when I was missing Scotland a wee bit extra, I made this amazing, warm, cozy soup: Mushroom Potato Leek Soup with lots of garlic! If you're in an area where you can harvest wild mushrooms or wild garlic, swap for those yummy, fresh gifts from your land.

mushroom potato leek soup

Ingredients

  • 3 tbsp olive oil

  • 3 red bliss potatoes, cubed

  • 2 black trumpet mushrooms, sliced

  • 2 cups shiitake mushrooms, sliced

  • 2 leeks, chopped

  • 6+ cloves garlic, crushed chunks

  • 4 qt chicken broth

  • 3 tbsp sea salt - I might add more to taste!

  • 2 tbsp cracked black pepper

  • half bunch chopped fresh parsley


The Process

  • add olive oil to saute pan - may need to add more olive oil as you go along

  • add cubed potatoes & sliced mushrooms to pan - cook for about 15 minutes on medium heat

  • add in leeks & garlic & cook an additional 8-10 minutes

  • add in 2 quarts chicken broth, salt & pepper

  • bring to a simmer then turn to low, cover & let cook on low for 15 minutes

  • after 15 minutes, add about half your pot of soup to the food processor & blend until smooth

  • add that half back into the pot, along with 2 more quarts of chicken broth

  • stir everything together & cook an additional 5-8 minutes, covered on low

  • add in chopped fresh parsley once you kill the heat


Enjoy your soup & feel free to top with any fresh leftover parsley!


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