Leek Mushroom Potato Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a warm, inexpensive fall/winter soup. It is cheaper than a Leek, mushroom soup because potatoes are cheaper. Ingredients:
1 1/2 pounds (about 2 cups cubed cooked) potatoes. i used fingerling; yukon gold, red, or yellow would be good, probably not starchy baker. |
about 2 teaspoons olive oil |
salt, pepper |
2 to 3 tablespoons olive oil |
1 tablespoon unsalted butter |
4 cups cleaned, chopped leeks (you have to clean these very well) |
2 large cloves garlic, minced |
1 1 /2 cups cleaned, sliced crimini mushrooms |
1 cup dry white wine (i used pinot noir blanc; sauvinguan blanc or chardonnay would be nice) |
7 cups low sodium chicken broth (or a mix of chicken stock and broth; or for vegetarian, use all vegetable broth) |
2 tablespoons fresh thyme leaves |
Directions:
1. Preheat oven to 425 degrees.
2. Clean potatoes and drizzle with 2 tsp. olive oil, salt and pepper
3. Roast potatoes, whole, for about 40 or 45 min. Just short of tender (they will cook a little more in soup)
4. Meanwhile, prep leeks by slicing and placing in a cool water-filled sink to get rid of sand
5. Chop garlic
6. Clean and slice mushrooms
7. When potatoes are done, let cool until you can peel them, then cube them
8. Heat dutch oven on medium heat with 2 tablespoons oil and 1 tablespoon butter while potatoes are cooling
9. Saute leeks for about 8 or 9 min. until tender. Salt and pepper
10. Add garlic and saute until translucent
11. Add mushrooms and cook until tender, about 6 or 7 min.
12. Add wine and deglaze pan; Reduce to half
13. Add chicken stock, salt and pepper (to taste), simmer for 10 min. or so
14. Add pealed, cubed potatoes and fresh thyme, simmer for about 5 min.
15. Serve with rustic, crusty bread
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