Potato-Leek-Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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As usual, I tweaked a favorite recipe to make it even better. This is SO easy, and tastes even better the next day. Feel free to adjust any of the ingredients to your liking. It will come out great! I highly recommend serving with my Spicy Croutons on top. Ingredients:
3 medium leeks, white part only, 1/4 inch slices |
2 potatoes, 1/4 inch dice |
10 -20 cremini mushrooms, sliced |
5 cups water or 5 cups stock |
3 shallots, minced |
3 garlic cloves, minced |
2 tablespoons butter |
salt |
pepper |
1 cup milk or 1/2 cup cream |
Directions:
1. Heat butter in large stock pot over low heat.
2. Cook shallots and garlic until tender.
3. Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
4. Add stock or water, salt and pepper and bring to boil.
5. Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
6. Whiz with blender stick, or blender in batches (careful with hot in blender).
7. Add cream or milk and adjust salt and pepper to taste.
8. Serve with my Spicy Croutons.
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