Creamy Mushroom & Potato Soup

Ashley Burnam

By
@MissAshley

This is my favorite soup and it's not only got tasty mushrooms and potatoes... There are fresh leeks too. It really hits the spot with some crusty bread :) and it's very easy.
PS. If you want an extra kick of flavor- it's not healthy at all- but you can cook up 6 strips of chopped bacon before you add anything else to the pot and it's SUPERB!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6+
Prep:
10 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

3/4 stick
butter
3 c
yukon gold potatoes diced
1 Tbsp
minced or chopped garlic
16 oz
baby portebello mushrooms
1
regular size 14.5oz can beef broth, reduced sodium
1/2-1 qt
whipping cream
1-2 bunch
green onions chopped
1/2 tsp
oregano, dried
1/2 tsp
marjoram, dried
1 bunch
chopped leeks
1
regular size can of vegetable broth

Step-By-Step

Step 1 Direction Photo

1Start by washing and dicing the potatoes into 1/2 inch chunks; leaving the skin on. Now is also the best time to slice the mushrooms as well.

2On medium/high heat- melt the butter and add in the sliced mushrooms and a generous pinch of sea salt tossing for about 3 minutes. Then add the garlic and potatoes and cover for 5 minutes. The moisture coming out of the mushrooms cooks the taters isn't that awesome?

3Add about a tsp-2 tsp of black pepper, oregano, marjoram stir and cover for another 15 minutes, stirring about every 10- (check to see that potatoes are almost fork tender- slightly undercooked is ok, they will finish in the broth)

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4Lower the heat to medium and Mix in the leeks for 2 minutes and Add in all of the beef broth, stir and re-cover or about 5 minutes

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5After it begins to boil, add the vegetable broth and 1/2 of the heavy cream, stir and cover until it boils again.

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6Add salt and pepper to taste- heavy on the pepper(as I mentioned) it's perfect with the large amount of mushrooms

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7Chop the green onions and put all of them into the soup just before serving

It's super goos with sourdough bread!