This Mushroom Leek Soup Recipe gives a nice warm and cozy feeling in your tummy. Warm Potato Leek Mushroom Soup will warm YOU up on a cold day, like today.
Potato Leek Soup is one of the best comfort foods. Leeks gives this soup an amazing flavor and aroma, cooked in homemade chicken broth and yummy mushrooms.
It is creamy & delicious!
Can’t wait for you to try this Mushroom Soup with Leeks.
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How to Make Potato Leek Mushroom Soup:
To make Potato Leek Soup with Mushrooms, turn Instant Pot on a saute mode. Add 5 tablespoons of butter and 8 oz. sliced mushrooms.
Saute mushrooms for 3 minutes, stirring few times. After 3 minutes, add 1 sliced celery stick, 2 grated carrots & 3 chopped leeks.
Cook for about 7 minutes, stirring few times. After 7 minutes, add 5 cubed potatoes, 6 cups of chicken broth, 1 bay leave, 1/2 teaspoon thyme, salt & pepper to taste.
Then close the lid and place the steam release handle on a sealing position. Click on soup/broth mode & cook for 10 minutes.
Quick release the pressure, and open the lid. Serve Potato Leek Soup with fresh parsley and homemade bread. Enjoy!
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30-minute Mushroom Leek Soup Recipe (Instant Pot)
Equipment
Ingredients
- 5 tablespoons butter
- 8 oz mushrooms sliced
- 3 medium leeks sliced & washed
- 2 carrots peeled & grated
- 1 stick celery chopped
- 6 cups chicken broth
- 5 medium potatoes peeled & cubed
- salt & pepper to taste
- 1/2 teaspoon dried thyme
- 1 bay leave 100% optional
- parsley for garnish 100% optional
Instructions
- Turn Instant Pot (this is the one I have https://amzn.to/3nPbJB0 the 6q.) on saute mode, then add butter & mushrooms. Saute for 3 minutes, stirring few times. After 3 minutes add leeks, carrots & celery, saute for 7 minutes. Stirring few times.
- Now, add potato, chicken broth, bay leave, thyme, salt & pepper to taste. Cover the lid and place the steam release handle on a sealing position. Cook on soup/broth mode for 10 minutes.
- Quick release the pressure & open the lid. Serve Mushroom Leek Soup with fresh parlsey and homemade bread. Enjoy!
Notes
Nutrition
When YOU make Potato Leek and Mushroom Soup Recipe, PLEASE hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation! Thank you!
Q. Do YOU like this Mushroom Leek Soup Recipe?
Please let me know in the comments below I would love to hear from you!
Thank YOU for YOUR Comment, Share & Recipe Review!
Love this recipe. I love mushrooms. So added 12oz instead of 8, and once I released the lid I added 1/2 cup half and half and 1/2 tsp paprika. Served with homemade rosemary and thyme focaccia bread. Definitely on the menu list for the winter months.
Ooo that sounds so delicious, thank you for sharing your awesome recipe review!
Delicious! I followed other reviewers and added 1/3 cup of half & half, 1/2 tsp of garlic, and 1 tsp of turmeric to add depth of flavor and color. This will be a staple this fall and I can’t wait to share it with friends!
That sounds absolutely delicious, thank you for sharing your recipe review The San Diego Cook!
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Made this last night for dinner. It was so flavorful and filling. My family went back for seconds. I will definitely make this again.
Thank you Don, for sharing your awesome recipe review!
Simple, very satisfying. I added some fresh rosemary and minced garlic during the sautee, they went well with this dish. After releasing pressure I added some chopped swiss chard greens from my garden for color (cooked just till they wilted) and a 1/2 of cream to make the soup a little richer. Thank you very much for providing this recipe, it’s a perfect cool / cold weather comfort soup!
Awesome, Greg! I am so happy you liked it!
I received leeks in my CSA bag this week and had no idea what to make. I found this recipe and I had everything in my fridge. I’m vegan so I used no-chicken broth. Boy, was this quick, easy and SO delish!
Woohoo, so happy you liked it, Kris!
Awesome recipe! Was terrific made in a good ole Dutch oven. I had bacon chopped for a leek and potato soup so used that and a drizzle of olive oil instead of the butter. It is a new fave, thanks!
How long did you cook in the Dutch oven?
About 20-25 minutes, or until potatoes are cooked thru.
How did you make the stovetop version?
I would do step 1-2 then simmer on low for 15-20 minutes. Hope this helps!
Hi, 😀
Just loved this soup!
Fast and easy.
Added a bit of paprika to it 💖
Shared this with my elderly mother who is a soup connaisseur… and she loved it ❤️
Thank you
Nicole
Hi Nicole, thank you for your great recipe review, I am so happy you and your mother enjoyed this mushroom leek soup!
Delicious! I just made this and am enjoying it now. The flavors come together so nicely! Thank you!
Thank you, Lisa, for your awesome recipe review!
We loved this! My husband said, “I feel like I’m in a restaurant and this is the expensive soup!” I used vegetable broth instead of chicken broth and I added about 1/4 cup of half and half (because I had it) and it made it just a little more creamy. So yummy! We will fix this again for sure!
I am so happy to hear this, thank you Judy for a wonderful recipe review!!!
Just made this soup. This was amazingly delicious ! I read prior comments regarding the color of the soup so I sprinkled in turmeric, I also added some leftover chopped kale I had in the frig. Most definitely a “keeper” recipe. Thank you so much !!!
Hi Sandy! Thank you so much for your wonderful recipe review! I always add turmeric when making homemade chicken broth, I should add it to the recipe notes. Adding kale to this soup sounds like a perfect idea. Going to try it next time!
Easy to make and super tasty! My boyfriend and I agree we’re adding it into our homemade soup rotation-especially this fall and winter. First time trying leeks too. 😊 I only wish I knew the nutrition value.
Hi Tiffany! I am so happy you and your boyfriend enjoyed this soup and adding it to your rotation, I will try my best to add the nutrition value for you! Thank you for your awesome review!
Amazing!!! I’ve made the soup twice already and can’t get enough of it. It’s easy to make and the flavors are rich with a light French flair. Thank you for posting this recipe. I’m now a follower!
Thank you so much Angela, for your amazing recipe review! I am so glad you enjoyed this potato leek soup. It is one of my favorites!
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I don’t have an Instant Pot so I just made it on top,of the stove,very good!
How long did you simmer on the stove for? I don’t have an insta pot either but it sounds delicious
Hi Christina! I would simmer on the stove for about 20-25 minutes, make sure to stir few times. Hope this helps!
Simply delicious. Lots of time to cook now a days. Thanks for sharing. Stay healthy.
Hi Liz, thank you for your awesome recipe review! I appreciate you!
Made this and it was very good! Thank you. I do have a question though. I was wondering, how did you obtain the orange color for your soup? I used 2 carrots but didn’t think that would color the broth, & it didn’t.
Hi Sylvia! Thank you so much for trying and rating this recipe, I am so glad you like it! The orange color in my soup is probably obtained from my homemade chicken broth, when I make chicken broth I like to use turmeric which has that natural orange color. Hope this makes sense!?
I’m an instant pot newbie. Not sure if this recipe was for a 6 or 8 quart pot. My 6qt seemed to get almost too full.
Also wondering, when you put the final ingredients into the pot and seal the lid, does the cook for 10” include the preheat time as well? Thanks so much!
I am using 6qt Instant pot. And yes, you set timer for 10 minutes in high pressure or by clicking the Soup/Broth Mode and it will preheat first, then once its preheated the 10 minutes will start. I hope this helps!
So cozy and comforting! LOVE the mushroom-leek combo!
Thank you Jenn! Me too~
Such a great soup recipe! Perfect for cooler days!
Thank you Nellie, glad you like it!