Go Back
Leek, Potato and Mushroom Soup

Leek, Potato, and Mushroom Soup

Amazingly delicious and easy comfort soup. 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 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


  1. 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.)
  2. 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.
  3. 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.
  4. Pour in low sodium chicken broth (vegetable broth would work just fine.), cover and let it simmer for 5 minutes.
  5. 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.
  6. 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.
  7. Garnish with reserved bacon bits, chopped scallions, and/or parsley.

Recipe Notes

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.