Winter is definitely the season for soup. Potato Leek is often thick and creamy, but what if you wanted a more rustic version showcasing the fresh mushrooms, savory leeks, and tender potato chunks? We decided against puréeing the soup, creating a wider variety of shape and texture, leaving it interesting, light and filling. This quick and easy-to-make Wild Mushroom Potato Leek Soup will delight your palette and have your friends demanding the recipe!
Prep Time: 20 min.
Cook Time: 40 min.
Servings: 12
Ingredients:
- 2 leeks, chopped
- 2 large carrots, sliced
- 2 pounds potatoes, diced
- 1 pound fresh mushrooms, sliced
- 6 cups chicken broth
- 5 tablespoons butter
- 1 cup half-and-half
- 3 teaspoons dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1 tablespoon lemon pepper
- fresh dill weed, for garnish
For the mushrooms, we recommend mixing Aunt Mid’s Gourmet Blend with Phillips Farms Gourmet sliced mushrooms, for a greater variety of flavor and texture.
Directions:
Melt 3 tablespoons of butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook for 5 minutes until tender.
Add broth. Season with dill, salt, pepper, and bay leaf. Mix in the potatoes. Cover and simmer for 20 minutes, or until potatoes are tender but firm. Turn off heat, but leave the saucepan on the burner. Discard the bay leaf.
Melt the remaining butter in a skillet over medium heat, and sauté the mushrooms for 5 minutes, until lightly browned.
Stir mushrooms into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.
Garnish each bowl of soup with fresh dill and serve.
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