Creamy Potato Leek & Mushroom Medley Soup
Indulge in the rich, earthy flavors of this Creamy Potato Leek & Mushroom Medley Soup. This heartwarming soup combines creamy potatoes, aromatic leeks, and savory mushrooms, creating a comforting bowl that's perfect for chilly evenings. Inspired by The Enchanted Broccoli Forest, this modified recipe uses less milk while maximizing the natural flavors of the vegetables. The velvety texture, enhanced by a hint of thyme and a touch of black pepper, makes this soup a delightful appetizer or a satisfying main course. Pair it with crusty bread for a delightful meal any time of the year.
6
Servings
250
Calories
11
Ingredients
Ingredients
potatoes
4 (medium, diced)
leeks
2 (cups, chopped)
celery
1 (stalk, chopped)
carrot
1 (large, chopped)
button mushrooms
8 (ounces, sliced)
butter
4 (tablespoons)
salt
3/4 (teaspoon)
vegetable stock
2 (cups (or water))
milk
2 (cups)
thyme
1 (teaspoon (optional))
ground black pepper
to taste
Instructions
1
1. Begin by washing and dicing the potatoes into uniform pieces to ensure even cooking. Chop the leeks, celery, and carrots into bite-sized pieces. Slice the button mushrooms.
2
2. In a large pot over medium heat, melt the butter. Add the diced potatoes, chopped leeks, celery, carrots, and sliced mushrooms. Stir gently until the vegetables are well coated in butter and beginning to soften, about 5 minutes.
3
3. Season the mixture with salt, then pour in the vegetable stock. Increase the heat to bring the mixture to a boil, then cover and reduce to a simmer. Allow it to cook for 20 to 30 minutes, or until the potatoes are tender when pierced with a fork.
4
4. Once the potatoes are tender, remove the pot from heat. Using an immersion blender, carefully purée the soup until it reaches a smooth consistency. Alternatively, you can transfer it in batches to a food processor, blending until smooth and returning it to the pot afterward.
5
5. Stir in the milk and thyme, if using, and season with ground black pepper to your liking. Taste the soup and adjust the seasoning with additional salt if necessary.
6
6. Gently heat the soup again until warmed through but not boiling. Serve hot, garnished with fresh herbs or a swirl of cream if desired.
Nutrition Information
10
Fat
33
Carbs
6
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Creamy Potato Leek & Mushroom Medley Soup?
The soup features rich, earthy flavors from a combination of creamy potatoes, aromatic leeks, and savory button mushrooms, enhanced with a hint of thyme.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
How many calories are in one serving of this soup?
There are approximately 250 calories per serving.
What are the main ingredients required for this soup?
The main ingredients include potatoes, leeks, celery, carrot, button mushrooms, butter, vegetable stock, milk, and thyme.
Is this Creamy Potato Leek & Mushroom Medley Soup gluten-free?
Yes, based on the ingredients and tags, this recipe is gluten-free.
How long should I simmer the soup?
The soup should be covered and simmered for 20 to 30 minutes, or until the potatoes are tender when pierced with a fork.
What equipment is needed to achieve a smooth texture?
You can use an immersion blender directly in the pot or transfer the soup in batches to a food processor to purée it until smooth.
Can I substitute the vegetable stock?
Yes, you can use water as a substitute for vegetable stock if needed.
What type of mushrooms does the recipe call for?
The recipe specifies using 8 ounces of sliced button mushrooms.
How much butter is used in the recipe?
The recipe calls for 4 tablespoons of butter.
What is the protein content per serving?
Each serving contains approximately 6 grams of protein.
What is the fat content per serving?
There are 10 grams of fat per serving.
What carbohydrate content can I expect?
There are 33 grams of carbohydrates per serving.
Is the thyme mandatory for this recipe?
No, the thyme is listed as optional, though it is recommended for extra flavor.
How should I prepare the leeks?
Leeks should be washed thoroughly and chopped to yield 2 cups for the recipe.
What was the inspiration for this specific recipe?
This recipe was inspired by 'The Enchanted Broccoli Forest,' but modified to use less milk to maximize vegetable flavors.
Can I add more salt to the recipe?
The recipe starts with 3/4 teaspoon of salt, but suggests tasting and adjusting with more salt if necessary after puréeing.
What is the recommended serving suggestion?
It is recommended to serve the soup hot, paired with crusty bread, and optionally garnished with fresh herbs or a swirl of cream.
How should the vegetables be cut?
Potatoes should be diced into uniform pieces, leeks, celery, and carrots into bite-sized pieces, and mushrooms should be sliced.
When do I add the milk?
Milk is stirred into the soup after the vegetables have been cooked and puréed.
Should I boil the soup after adding the milk?
No, you should gently heat the soup until warmed through, but avoid letting it come to a boil once the milk is added.
How many leeks do I need?
You will need approximately 2 cups of chopped leeks.
What type of potato preparation is best?
The recipe suggests using 4 medium potatoes, diced into uniform pieces for even cooking.
Is there any fiber information available?
Fiber information is not specified for this recipe.
Is there sugar in this soup?
Sugar content is not specified, but the ingredients consist of natural vegetables and dairy.
Can I use a different type of mushroom?
While button mushrooms are specified, the 'Mushroom Medley' name suggests you could experiment with other varieties like cremini or shiitake.
What is the initial cooking step after chopping?
The first cooking step is to melt butter in a large pot and stir in the potatoes, leeks, celery, carrots, and mushrooms for about 5 minutes until softened.
What temperature should the stove be set to initially?
Start with medium heat to melt the butter and soften the vegetables.
Is the soup considered a main course?
Yes, its velvety texture and hearty ingredients make it suitable as either a delightful appetizer or a satisfying main course.
How much liquid total is used in the soup base?
The recipe uses 2 cups of vegetable stock and 2 cups of milk, totaling 4 cups of liquid.