Potato and leek soup with mushrooms, a simple and wholesome recipe perfect for both lunch and dinner, tasty and filling. This potato and potato and leek-based soup is enriched with mixed mushrooms sautéed in a pan, thus also becoming a delicious and original main course.
This recipe is naturally gluten-free and lactose-free as the Parmigiano Reggiano used in the preparation is a cheese whose processing results in a lactose and galactose content of less than 0.01g per 100g.
At the end of the recipe in the FAQ section, I have answered some questions regarding this preparation, particularly how to make this soup vegan. If you have any other doubts or curiosities, leave a comment or use the contact form provided.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 226.15 (Kcal)
- Carbohydrates 33.87 (g) of which sugars 5.84 (g)
- Proteins 8.69 (g)
- Fat 7.59 (g) of which saturated 2.30 (g)of which unsaturated 1.05 (g)
- Fibers 4.34 (g)
- Sodium 903.20 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potato and Leek Soup with Mushrooms
- 4 cups potatoes
- 1 leek
- 10.5 oz mushrooms (mixed)
- 4 cups vegetable broth (or salted water)
- 1 oz grated Parmigiano
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 2 Pots
- Blender
- Pan
- Ladles
Recipe for Potato and Leek Soup with Mushrooms
Disclaimer: affiliate links are present in the “Tools” section
Begin preparing the potato and leek soup with mushrooms by cleaning the leek: remove the roots and the outer leaves but do not discard them, they are perfect for a vegetable broth.
Cut it in half lengthwise and slice it thinly.
Peel the potatoes, rinse them quickly in water, and cut them into fairly small cubes: try to make them more or less the same size for even cooking.
Heat two tablespoons of extra virgin olive oil in a pot.
Add the leek and let it soften for 2-3 minutes, stirring often.
Add the potatoes and let them cook together with the leeks for another 2-3 minutes.
Cover everything with vegetable broth or boiling water (if using water, you can boil it in an electric kettle to save time) and cook everything for 25-30 minutes.
After the cooking time, check the cooking of the potatoes with a fork. If they are soft enough, you can turn off the stove, otherwise extend the cooking for a few more minutes.
Adjust the salt and black pepper.
Add the grated Parmigiano Reggiano to the potatoes with leeks.
Blend the potatoes with leeks with an immersion blender directly in the pot until you get a smooth and soft cream.
If the soup is too thick, add a little more water/broth; if it’s too liquid, turn the stove back on and reduce it for a few minutes over low heat.
Meanwhile, cook the mushrooms in a pan with a tablespoon of extra virgin olive oil. You can use either fresh or frozen ones.
Season them with salt and black pepper.
Transfer the potato and leek soup to the plates and add the mixed mushrooms cooked in the pan.
Add a little extra virgin olive oil raw to taste.
Immediately bring the potato and leek soup with mushrooms to the table.
Find this and other recipes in the RECIPES WITH POTATOES collection.
Potato and Leek Soup with Mushrooms
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Find many cream, soup, and velouté recipes in the RECIPES OF SOUPS CREAMS AND VELOUTÉS.
FAQ (Questions and Answers)
I’m vegan, can I omit the Parmesan?
Of course, for that savory touch, you can flavor this soup with nutritional yeast.
How long does this soup keep?
2-3 days in the refrigerator in an airtight container.
You can freeze it for no more than 3 months.Can I use sweet potatoes?
You can try, maybe using white-fleshed ones.
Also try the POTATO PARMIGIANA
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