creamy mushroom & potato soup

Name: Creamy Mushroom & Potato Soup
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: French
Ingredients: 3/4 stick(s) butter; 3 cup(s) yukon gold potatoes diced; 1 tablespoon(s) minced or chopped garlic; 16 ounce(s) baby portebello mushrooms; 1 - regular size 14.5oz can beef broth, reduced sodium; 1/2-1 quart(s) whipping cream; 1-2 bunch(es) green onions chopped; 1/2 teaspoon(s) oregano, dried; 1/2 teaspoon(s) marjoram, dried; 1 bunch(es) chopped leeks; 1 - regular size can of vegetable broth

(1 RATING)

243 Pinches 8 Photos

Ashley Burnam

Phoenix, AZ

Updated on Feb 3, 2012

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!

Rate

prep time 10 Min

cook time 1 Hr

method Stove Top

yield 6 +

Ingredients

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

How To Make creamy mushroom & potato soup

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.

Step 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?
Step 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)
Step 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
Step 5

After it begins to boil, add the vegetable broth and 1/2 of the heavy cream, stir and cover until it boils again.
Step 6

Add salt and pepper to taste- heavy on the pepper(as I mentioned) it's perfect with the large amount of mushrooms
Step 7

Chop the green onions and put all of them into the soup just before serving It's super goos with sourdough bread!
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