Healthy Potato Mushroom And Leek Soup Recipes

POTATO LEEK SOUP

Steps:

• Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
• In a medium soup pot, melt butter and add flour on low flame.
• Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
• Add chicken stock, leeks, onion, potatoes and bring to a boil.
• Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
• Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
• Serve immediately.

MUSHROOM, POTATO & LEEK SOUP

Steps:

• Prepare the vegetables. Peel potatoes and cut into cubes, you should have about 2 cups of potatoes. Dice leeks, white and green parts included. Peel and mince garlic. Roughly chop mushrooms into halves or quarters.
• In a large pot on medium heat, melt butter and add diced leeks. Saute for 5-7 minutes until leeks are tender.
• Add mushrooms and garlic to pot, season with a pinch of salt to help extract water, and allow to cook for another 2-3 minutes until the mushrooms have cooked down.
• Add diced potatoes and thyme to the pot (stems removed), and stir well to combine.
• Cover vegetables with stock, stir to combine and allow to cook 30 minutes until potatoes are tender.
• Once the soup has cooked, and the potatoes are tender, using an immersion blender, or transferring in batches to a blender, puree the soup into a smooth consistency.
• Depending on your potatoes, you may need to add a little more stock or water to thin the soup if it is too thick.
• Season with salt and pepper to taste.
• The soup can be served as is, or I like to add additional sauteed mushrooms on top. Simply heat oil in a small skillet, add diced mushrooms and saute until golden and crispy. Top the soup and add a final drizzle of olive oil before serving.
• Enjoy!

HEALTHY POTATO, MUSHROOM AND LEEK SOUP

Steps:

• Potatoes -- In a large soup pot add 3 cups of water and the potatoes. Bring to a boil and simmer just 5-7 minutes. You don't want to cook them all the way, you just want to give them a head start. Once they are done, drain and set the potatoes off to the side. Don't cook them until they are tender, just crisp.
• Base -- In the same pot, add the butter, onions, leeks, and celery and cook on medium heat for about 3 minutes. Then add in the garlic and mushrooms and cook until the vegetables are mostly tender. About 5-7 minutes.
• Then deglaze the pot with the wine and also add the brandy. Cook 1-2 minutes until most of the liquid starts to reduce. Mix well. Add in the flour and stir well so everything is combined, make sure to cook just another minute to get rid of the flour taste. Slowly add in the broth and stir.
• Potatoes -- Then add in 2/3 of the potatoes and the bay leaf. Don't worry about exact measuring, just eyeball it. The remaining 1/3 of the potatoes mash up slightly. I just use a fork to lightly mash and break them up. They don't have to be perfect. Add them to the soup and season with salt and pepper, remember you can always season a bit more later. Bring to a boil, and then reduce to a simmer. Cook about 10 minutes until the potatoes are tender and the soup has thickened. Once again, check for seasoning and add in the fresh dill and 1/2 of the parsley. Also, if you want your soup a bit thicker at this point, take a little of the broth or just water and add another teaspoon of flour and mix well. Add slowly to the soup to thicken. I personally like the soup a bit thinner as the potatoes thicken it nicely, but it depends how you like yours.
• Serve -- Add in the remaining parsley right before you serve the soup. Garnish with a dollop of sour cream and ENJOY!

POTATO-LEEK-MUSHROOM SOUP

Steps:

• Heat butter in large stock pot over low heat.
• Cook shallots and garlic until tender.
• Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
• Add stock or water, salt and pepper and bring to boil.
• Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
• Whiz with blender stick, or blender in batches (careful with hot in blender).
• Add cream or milk and adjust salt and pepper to taste.
• Serve with my Spicy Croutons.