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Leek Mushroom Potato Soup Recipe

Ingredients

How to make it

  • Preheat oven to 425 degrees.
  • Clean potatoes and drizzle with 2 tsp. olive oil, salt and pepper
  • Roast potatoes, whole, for about 40 or 45 min. Just short of tender (they will cook a little more in soup)
  • Meanwhile, prep leeks by slicing and placing in a cool water-filled sink to get rid of sand
  • Chop garlic
  • Clean and slice mushrooms
  • When potatoes are done, let cool until you can peel them, then cube them
  • Heat dutch oven on medium heat with 2 tablespoons oil and 1 tablespoon butter while potatoes are cooling
  • Saute leeks for about 8 or 9 min. until tender. Salt and pepper
  • Add garlic and saute until translucent
  • Add mushrooms and cook until tender, about 6 or 7 min.
  • Add wine and deglaze pan; Reduce to half
  • Add chicken stock, salt and pepper (to taste), simmer for 10 min. or so
  • Add pealed, cubed potatoes and fresh thyme, simmer for about 5 min.
  • Serve with rustic, crusty bread

Reviews & Comments 1

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    " It was excellent "
    chalgal ate it and said...
    Sounds really tasty and it is the perfect time of year for soup. Thanks for sharing!
    Was this review helpful? Yes Flag

The Cook

hikergirl 6th Of October, Egypt

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