Name: Mushroom Potato Soup
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 pound cremini mushrooms (halved); 2 medium leeks (small dice); 2 tablespoons olive oil; 3 pounds Yukon Gold potatoes (diced); 5 cups chicken broth; 1/2 teaspoon garlic powder; 1 teaspoon thyme; 1/2 teaspoon rosemary; enough salt and pepper; 1/1 cup milk or cream

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Mushroom Potato Soup

This recipe is adapted from "Mushroom Cookery" by Roseta Reitz. It's similar to Leek and Potato soup, with lots of mushrooms.******

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Prep Time 10

Cook Time 45

Servings: 8 -10

Course: Soup

Keyword: Veggie

Ingredients Equipment Method

Ingredients

1 pound cremini mushrooms halved
2 medium leeks small dice
2 tablespoons olive oil
3 pounds Yukon Gold potatoes diced
5 cups chicken broth
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 teaspoon rosemary
enough salt and pepper
1/1 cup milk or cream

Equipment

large stock pot
blender

Method

Trim and wash the leeks, be sure to get all the sand out.
Add olive oil to 4-quart pot and cook the leeks slowly, for 5 minutes, covered, stirring from time to time, until mushy.
Add 3 pounds of diced potatoes and 5 cups chicken broth. Cover and simmer the soup for 25 minutes. Add all spices. Add 1 pound of whole mushrooms and simmer, covered, for 10 more minutes.
Pour two cups of soup into a blender and blend for about a minute, using high speed. Add another cup and blend some more. Continue until half the soup is blended. Pour blended soup back into stock pot.
Thin the soup with the milk or cream, and slowly return to a boil. If a thinner soup is desired, add more milk.

Mushroom Potato Soup