Creamy Mushroom & Potato Soup

Ashley Burnam


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!

★★★★★ 1 vote
10 Min
1 Hr
Stove Top


3/4 stick
3 c
yukon gold potatoes diced
1 Tbsp
minced or chopped garlic
16 oz
baby portebello mushrooms
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
regular size can of vegetable broth


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

It's super goos with sourdough bread!

About Creamy Mushroom & Potato Soup