Wild Mushroom, Leek, and Potato Soup

3.92 avg. rating (78% score) - 13 votes

Wild Mushroom, Leek, and Potato Soup

By Liz Jackson chef and the owner of Libby’s Bistro in Gorham, New Hampshire. Serve this hearty mushroom, leek, and potato soup for lunch. You can substitute half-and-half or low-fat milk for the cream, but it won’t taste as rich.

Yield: 6 to 8 servings


  • 1 cup leeks, thinly sliced
  • 4 tablespoons butter
  • 1 cup peeled and diced potato (1 medium)
  • 1 pound (about 8 cups) assorted wild mushrooms (shiitake, portobello, porcini, enoki), sliced
  • 2 tablespoons flour
  • 1 tablespoon paprika
  • 1 quart chicken stock
  • 2 cups heavy cream
  • salt and pepper
  • 2 tablespoons chopped fresh thyme


In a stockpot over medium-low heat, saute the leeks in butter for 10 minutes. Gently stir in the potatoes and saute for 10 minutes longer, or until tender. Add the mushrooms and saute for 5 minutes longer. Gently stir in the flour and paprika, and simmer for 2 to 3 minutes. Add the chicken stock, increase the heat to a fast simmer, and cook for 20 minutes. Add the cream; stir and cook until slightly thickened. Puree in batches in a blender or food processor. Add salt and pepper to taste, stir in thyme, and serve.

  • Anonymous

    Loved this! Accidentally had no dairy in the house except for light sour cream – but it worked fine. Also- fiddled with the proportions a bit simply because I had two potatoes that needed to be used, as well as more leek than necessary – even with slightly wonky proportions – came out delicious!!!!

  • Are you kidding? I made this for a work party and got unanimous raves. Best leek/potato soup recipe we’ve tried.


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