Recipe
Creamy Mushroom, Leek & Potato Soup Recipe
This recipe is rated 4.7 out of 5.
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Soups
Once you try this hearty potato and leek soup, you won’t have mushroom for much else! This velvety soup combines earthy mushrooms, tender potatoes, and sweet leeks for the ultimate cosy bowl of comfort.
You will need
Serves 2
- 10g dried mushrooms (any variety)
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- 1 medium leek, washed well, and chopped
- 3 cloves of garlic, minced
- 2 medium potatoes, washed with skins on and chopped
- 300g Swiss brown mushrooms (or button mushrooms), sliced
- 2 sprigs fresh thyme
- 4 cups / 1 litre vegetable stock
- 1 teaspoon salt (or to taste)
For garnish (optional):
- 1 tablespoon vegan butter
- 100g Swiss brown mushrooms (or button mushrooms), sliced
- 1 large slice of sourdough, cut into small pieces
- 1 sprig fresh thyme
- Pinch of salt
- Pepper, to taste
- Drizzle of olive oil (optional)
Recipe: Heartful Table
Directions
25 mins to prep
20 mins to cook
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Step 1
Soak the dried mushrooms in 1 cup / 250ml of boiling water. Set aside.
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Step 2
In a heavy-bottomed pot on medium-high heat, add the vegan butter, olive oil, and leek. Sauté for 5 minutes until the leek has softened.
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Step 3
Add in the garlic and sauté for a further minute.
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Step 4
Add in the potatoes and cook for 5 minutes, stirring occasionally so that the potatoes don’t stick to the bottom of the pot.
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Step 5
Add in the Swiss brown mushrooms, and thyme and give it a good stir. Cook for 2–3 minutes.
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Step 6
Add the rehydrated mushrooms with the water that they have been soaking in, the vegetable stock, and salt. Bring to a simmer and cook for 20 minutes.
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Step 7
Once the soup is done, add to your blender and pulse until smooth. Be careful as the soup will be hot. Alternatively use an immersion blender.
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Step 8
To make the garnish, place a frying pan over medium-high heat and add the vegan butter. Once hot, add the mushrooms and sauté for a few minutes.
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Step 9
Add the sourdough and thyme, sauteing until the mushrooms and bread are nice and golden on the edges. Season with a pinch of salt.
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Step 10
Serve the soup, topping with the garnish, adding a good amount of freshly cracked pepper and a drizzle of olive oil.
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Recipe: Heartful Table
