Potato Leek Mushroom Soup Recipe

Potato Leek Mushroom soup is one of my favorite meals. We started our day in the soaking wet outdoors, turkey hunting as soon as the downpour ended. A whipped up this soup (again, it’s one of our favorites so I make it often) to have for lunch before we go out to fish.

I usually use only potatoes and leeks but there were mushrooms waiting to be used when I made this soup last week so I sauteed them with the leeks. Best Potato Leek Mushroom soup I’ve ever made.

Adjust the recipe to suit your tastes. You don’t have to stick to it, and if you do make changes I’d love to hear what you do. I enjoy trying variations in most everything I cook.

One pound leek shanks
6-7 medium Yukon Gold potatoes. Other varieties will work as long as they are starchy.
One pound fresh mushrooms. I used Portabello
Cream, milk or Half & Half, up to a half gallon
Kosher salt
Olive oil

Scrub potatoes, cut into chunks and simmer in just enough water to cover them, until soft.
Strip an outer layer or two of the leeks. Remove the green tops and save for soup stock. If you’re running short on shanks you can use the soft green part. Your soup will have a green tint and still taste great.
Clean mushrooms with a paper towel, slice.
Saute leeks and mushrooms in olive oil until the leeks are soft.
When potatoes are cooked (don’t drain the water), add leeks and mushrooms. Blend with an immersion blender or mixer, adding the milk, cream or Half & Half as you go. If you like a rustic soup you should stop mixing while there are still chunks of potatoes and mushrooms. Add salt and pepper to taste.