RCI-SP.002.0161.001
Potato-Leek-Mushroom Soup
As usual, I tweaked a favorite recipe to make it even better. This is SO easy, and tastes even better the next day. Feel free to adjust any of the ingredients to your liking. It will come out great!
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- leeks2 mediumwhite part only,¼ inch slices
- potatoes3 unit¼ inch diced
- 5 cups
- 1 cup
- garlic3 clovesminced
- butter/olive oil2 tablespoons
- 1 unit
- 1 unit
- fresh dill4 tablespoonschopped
- milk or ½ cup cream1 cup
Method
1
Thoroughly wash and slice the leeks into thin rounds, discarding the tough dark green tops. Peel and dice the potatoes into uniform bite-sized cubes, and finely mince the garlic.
10 minutes
2
Clean and slice the mushrooms, then chop the onion into small, even pieces. Set all prepared vegetables aside in separate bowls.
5 minutes
3
In a large pot over medium heat, sauté the onion and leeks until softened and translucent, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant.
8 minutes
4
Add the sliced mushrooms to the pot and cook, stirring frequently, until they release their moisture and begin to brown lightly.
6 minutes
5
Pour in the water or stock and bring the mixture to a gentle boil. Add the diced potatoes, season with salt and pepper, and stir to combine.
5 minutes
6
Reduce the heat to low and simmer the soup, partially covered, until the potatoes are completely tender and the broth has developed a rich, aromatic flavor.
25 minutes
7
Taste and adjust seasoning with additional salt and pepper as needed. Stir in the fresh dill just before serving to preserve its bright herbal aroma.
2 minutes
8
Ladle the soup into warm bowls and garnish with a small sprig of fresh dill. Serve immediately alongside crusty bread if desired.