Mushroom Leek Soup Recipe

Indulge in this comforting and easy-to-make Creamy Mushroom Leek Soup! This low-fat, chunky broth is bursting with savory flavor, perfect for a cozy weeknight meal or a sophisticated starter. Ready in under 45 minutes!

Prep Time 15 mins
Cook Time 35 mins
Calories 220.1 kcal
Protein 12g
Rating 4.0 (1 Reviews)
Mushroom Leek Soup 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mushroom Leek Soup

  • 2 tablespoons butter
  • 2 cups sliced leeks
  • 2 cloves minced garlic
  • Not specified in recipe
  • 6 cups vegetable broth
  • 1/2 cup dry white wine
  • 2 medium potatoes, peeled and diced
  • Not specified in recipe
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 ounces sliced cremini mushrooms
  • 4 ounces sliced shiitake mushrooms
  • 1/4 cup heavy cream

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How to Make Mushroom Leek Soup

  1. Melt 2 tablespoons of butter in a large soup pot over medium heat.
  2. Add 2 cups sliced leeks and 2 cloves minced garlic to the pot. Sauté for 3-5 minutes, until softened.
  3. Add 8 ounces sliced cremini mushrooms and 4 ounces sliced shiitake mushrooms. Continue to sauté for another 5-7 minutes, until mushrooms are tender and have released their moisture.
  4. Pour in 6 cups of vegetable broth (or chicken broth for a richer flavor), 1/2 cup dry white wine, and 2 medium potatoes, peeled and diced.
  5. Bring the soup to a boil, then reduce heat to low.
  6. Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 10-15 minutes, or until potatoes are tender.
  7. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. (If blending in batches, be careful of steam.)
  8. Return soup to the pot and stir in 1/4 cup heavy cream (optional, for extra creaminess). Heat through, but do not boil.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

20g

Fat

19g

Carbs

10g