Creamy Mushroom and Leek Soup
This hearty and flavorful soup is made with creamy potatoes, tender leeks, and flavorful mushrooms. It's the perfect comfort food for a cold winter day and can be easily customized with your favorite vegetables. Serve it with a sprinkle of fresh herbs and a crusty piece of bread for dipping. You can also freeze leftovers for a quick and easy meal later on.
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat. Add the leek, mushrooms, garlic, thyme, salt, and pepper and cook for 5-7 minutes, or until the vegetables are tender.
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Add the vegetable broth, water, and potatoes to the pot and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
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Stir in the heavy cream and cook for an additional 2-3 minutes.
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Use an immersion blender to blend the soup until smooth (or carefully transfer the soup to a blender and blend until smooth, then return it to the pot).
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Taste and adjust the seasoning as needed. Serve the soup hot, garnished with fresh herbs if desired. Enjoy!
Servings 6
- Amount Per Serving
- Calories 128kcal
- Calories from Fat 6kcal
- % Daily Value *
- Cholesterol 17mg6%
- Sodium 684mg29%
- Total Carbohydrate 16g6%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
