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!
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