Soups, Stews, & Chowders

How to Make Wild Mushroom, Leek and Potato Soup

See how to make wild mushroom, leek, and potato soup in under two minutes.

By Yankee Magazine|Feb 02 2017| Print icon

Overhead view of two bowls of mushroom soup on a table with a red cloth, garnished with fresh herbs and accompanied by spoons.

Mushroom, Leek & Potato Soup

Photo Credit: Heath Robbins
This recipe for Mushroom, Leek & Potato Soup, first published in Yankee back in 2002, extracts big, earthy flavors from just a handful of ingredients and can be served puréed (as originally presented) or chunky. These days, we prefer the latter.

GET THE RECIPE: Mushroom, Leek & Potato Soup

Yankee Magazine

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