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!
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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!!!