Creamy Mushroom, Leek & Potato Soup

Shared by Miso

Once you try this hearty potato and leek soup, you won't have mushroom for much else! This velvety soup combines earthy mushrooms, tender potatoes, and sweet leeks for the ultimate cosy bowl of comfort.

Nutrition

• Mushroom
  10 g
• Vegan butter
  2 tablespoons
• Olive oil
  2 tablespoons
• Leek
  1 medium
• Garlic
  3 cloves
• Potato
  2 medium
• Mushroom
  300 g
• Thyme
  2 sprigs
• Vegetable stock
  1 litre
• Salt
  1 teaspoon
• Vegan butter
  1 tablespoon
• Mushroom
  100 g
• Sourdough
  1 large slice
• Thyme
  1 sprig
• Salt
  0.3 Pinch
• Pepper
  to taste
• Olive oil
  Drizzle

Instructions

1. 1

   Soak the dried mushrooms in 1 cup / 250ml of boiling water. Set aside.

2. 2

   In a heavy-bottomed pot on medium-high heat, add the vegan butter, olive oil, and leek. Sauté for 5 minutes until the leek has softened.

3. 3

   Add in the garlic and sauté for a further minute.

4. 4

   Add in the potatoes and cook for 5 minutes, stirring occasionally so that the potatoes don’t stick to the bottom of the pot.

5. 5

   Add in the Swiss brown mushrooms, and thyme and give it a good stir. Cook for 2–3 minutes.

6. 6

   Add the rehydrated mushrooms with the water that they have been soaking in, the vegetable stock, and salt. Bring to a simmer and cook for 20 minutes.

7. 7

   Once the soup is done, add to your blender and pulse until smooth. Be careful as the soup will be hot. Alternatively use an immersion blender.

8. 8

   To make the garnish, place a frying pan over medium-high heat and add the vegan butter. Once hot, add the mushrooms and sauté for a few minutes.

9. 9

   Add the sourdough and thyme, sauteing until the mushrooms and bread are nice and golden on the edges. Season with a pinch of salt.

10. 10

    Serve the soup, topping with the garnish, adding a good amount of freshly cracked pepper and a drizzle of olive oil.