Potato Leek & Mushroom Soup
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!!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 stalk celery chopped
- 4 tablespoons butter
- 3/4 teaspoon salt
- ground black pepper to taste
- 2 cups milk
- 8 ounces button mushrooms sliced
- 1 large carrot chopped
- 4 medium potatoes diced
- 2 cups leeks chopped
- 2 cups vegetable stock (or water)
- 1 teaspoon thyme (optional)
- Carbohydrate 35.5480446386859 g
- Cholesterol 28.3354166821501 mg
- Fat 10.5672018696212 g
- Fiber 4.33408790991086 g
- Protein 7.07511743887877 g
- Saturated Fat 6.41212024765681 g
- Serving Size 1 1 cups, 6 serving(s) (318g)
- Sodium 116.825628565081 mg
- Sugar 31.213956728775 g
- Trans Fat 0.918808233421942 g
- Calories 260 calories
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.
