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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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

Directions Step-By-Step

1
Start 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.
2
On 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?
3
Add 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)
4
Lower 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
5
After it begins to boil, add the vegetable broth and 1/2 of the heavy cream, stir and cover until it boils again.
6
Add salt and pepper to taste- heavy on the pepper(as I mentioned) it's perfect with the large amount of mushrooms
7
Chop the green onions and put all of them into the soup just before serving

It's super goos with sourdough bread!