Today on the blog menu, we are having Leek, Potato, and Mushroom Soup. Doesn’t it look like you just want to dive in? Oh, it was that good, in my own shameless opinion.
I know it’s summertime, and most of y’all eating salads and grilled food, but I make soups even this time of the year. I absolutely love potato soup, and mushroom soup is one my favorite since childhood, so adding baked, then mashed potatoes to the soup was an amazing idea.
Now, after testing more than a few times, I liked it much better when I add a can of condensed mushroom soup.
I know that you can make it “condensed mushroom soup ” yourself from the scratch, but, to tell you honestly, it saves me time and I actually like it very much.
When I was sharing potato-mushroom soup across my social media, I didn’t add leek, and I thought how awesome would it be if I add it to the mix?! Oh, boy… I was so glad that I did. It gave me tons of flavor and it was phenomenal altogether.
I love this soup chunky, but by all means use that electric soup masher, or food processor/blender, if you like it smooth in texture.
Check out other delicious soups on my blog:
So, let get to work for folks… whatcha waiting for?
Leek, Potato, and Mushroom Soup
Amazingly delicious and easy comfort soup.
- 1 cup bacon
- 1/4 yellow onion
- 1 leek sliced
- 7 mushrooms
- 2 baked potatoes medium size
- 3/4 cup LOW sodium Chicken broth/or vegetable broth
- 3/4 cups water
- 1 can condensed soup cream of mushrooms
- 1 cup heavy whipped cream/ or half and half
- Salt and pepper to taste
- 1 scallion
- Crunchy bacon bits
- Chopped fresh parsley
Wrap washed potatoes individually in the aluminum foil, and bake for 40 minutes at 400F (200C) or until it is tender to the touch. (Leftover baked potato work fine with this recipe too.)
Cut bacon into small pieces, and cook over the medium heat until it is crispy (a few minutes). Take the pieces out and on the paper towel, and reserve the fat from the bacon.
Saute onion over medium-high heat with bacon fat for 2-3 minutes, or until they are softer. Season with a pinch or two of salt, then add chopped Leek and cook again for a few minutes before adding sliced mushrooms. When you add mushrooms, let it saute for 5 minutes on a lower heat.
Pour in low sodium chicken broth (vegetable broth would work just fine.), cover and let it simmer for 5 minutes.
Meanwhile, spoon out potato flesh and mash as much as you can. Add it to the leek-mushroom mixture. Mix, and add condensed mushroom soup, whipped cream or half and a half, and water.
Stir and keep the temperature on low. Cover, but mix frequently. Let it simmer for 5-7 minutes. If you like it thinner, just add more water. Season with salt and pepper to taste. At this point, you can use an electric soup masher, or food processor/blender to make it smooth the texture.
Garnish with reserved bacon bits, chopped scallions, and/or parsley.
If you do not eat “pork” bacon, use smoked turkey bacon. It makes a huge difference. But you can omit and use oil. Heavy whipped cream VS half and a half–well, I used both, and I like the creaminess of the heavy whipped cream, however, it is not a drastic difference in taste if you use half and a half. If you don’t like or do not have a leek, scallions could be used as a substitute. I actually tried making it with grilled “leftover” chicken and it was tasty. So I definitely recommend adding cooked chicken.