Mushroom, Leek & Potato Soup
Total Time: 1 hour
Hands-On Time: 30 minutes
Yield: 8 to 10 servings
Ingredients
•1 medium-size leek, thinly sliced
•4 tablespoons salted butter
•1 large Yukon Gold potato, peeled and diced
•1 pound (about 8 cups) assorted mixed mushrooms (see “Additional Notes,” below), sliced
•2 tablespoons all-purpose flour
•2 teaspoons ground paprika
•1 quart reduced-sodium chicken stock
•2 cups light cream or half-and-half
•Kosher salt and freshly ground black pepper, to taste
•2 tablespoons chopped fresh thyme
•Garnish: Fresh thyme
Instructions
In a 5- to 7-quart pot over medium heat, cook the leeks in butter, stirring often, until softened, about 6 minutes. Gently stir in the potatoes and mushrooms and cook, stirring occasionally, until the mushrooms give up some of their liquid and shrink in size, about 8 minutes.
Sprinkle the flour and paprika over the mushroom mixture and stir 1 minute. Slowly add the chicken stock, stirring continuously; then increase the heat to medium-high and simmer 20 minutes. Stir in the cream and reduce the heat to low; cook 5 more minutes. Add salt and pepper to taste, stir in the chopped thyme, and serve hot, garnished with fresh thyme.
Additional Notes:
Wild mushrooms, such as porcini, morel, and chanterelle, would be delicious in this soup, but they’re very expensive. We had terrific results using a simple mix of sliced button, cremini (“baby bella”), and shiitake mushrooms, all sold in our local supermarket.
I wish I had a bowl of this right now! The recipe comes from https://newengland.com/today/food/mushroom-leek-potato-soup
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