Beat your winter blues with a warming bowl of savory soup.
Nothing beats a rich, warming soup on a chilly day. Especially a soup that’s as easy to put together as this mushroom and leek soup. I can always count on this recipe to make me feel cozy after spending a winter day outdoors (or just watching the snow fall outside my window). Of course, it’s great during fall or spring, too. And I won’t judge you, even if you’re thinking of making it during summer.
On top of being quick, this mushroom and leek soup doesn’t require very many ingredients. Usually, I already have most of them in my pantry or fridge, and just need to pop to the grocery store to pick up some mushrooms and a fresh leek.
With a creamy, garlicky base paired with those meaty mushrooms and mildly sweet leeks, the ingredients come together to form a rich, savory soup that everyone is bound to love. But if you’re just making it for one, it heats up very nicely as leftovers, too!
Is Mushroom and Leek Soup Healthy?
This soup recipe makes for a great meatless meal, since the main ingredients are vegetables: mushrooms and leeks. However, some health-conscious individuals may want to pay attention to this recipe’s use of vegetable broth and heavy cream. If you’re worried about the fat content in heavy cream, you can omit it, as it’s an optional ingredient. Alternatively, you can replace part or all of it with regular or skim milk or even plant-based milk, but be warned that this will take away from the soup’s rich flavor, plus leave you with a thinner soup consistency.
As far as vegetable broth goes, it’s best to choose a low-sodium option if you want to steer clear of added salt. Or, if you really want to go a step further, try making your own! That way, you’ll be able to control exactly how much salt goes into it.
To Blend Or Not To Blend?
If you thought the soup-loving community was a magical place with zero arguments, you’re wrong! Okay, arguments is probably too strong of a word. There is, however, much discussion revolving around the preference of chunky soups versus blended soups. Really, it all comes down to what you personally prefer, and it probably differs from recipe to recipe. For this mushroom and leek soup, I suggest blending part of it, so that you can achieve a thicker consistency, but keep some of the texture of the leek and mushroom pieces. Though, if you’re either a die-hard chunky or blended soup enthusiast, please live your truth.
How do I store leftovers?
To store your leftover mushroom soup, keep it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. When you’re ready to reheat, you can do so in the microwave or in a saucepan on the stove. If you’re freezing your leftovers, I recommend dividing the soup into smaller portions for easier reheating.
Serving Suggestions
In my opinion, no soup is complete without some bread on the side for added texture and flavor. Plus, what else will you use to soak up all the delicious liquid at the bottom of your bowl? (Trust me, this mushroom leek soup will have you mopping up every last drop!) If you want to make your own bread, I suggest this healthy Keto Almond Flour Bread or this easy Naan recipe.
Or, take your bread game to the next level and make a grilled cheese. This soup also makes a fantastic side dish, after all. You can’t go wrong with this Avocado Grilled Cheese Sandwich or this decadent Brie Grilled Cheese with Apples. If I still haven’t convinced you on the bread and soup pairing, these Cheese Crackers and Flaxseed Crackers are both mighty fine options as well.
Ingredients
- 1 tablespoon olive oil
- 1 large leek white and light green parts only, chopped
- 3 cloves garlic minced
- 16 ounces white mushrooms sliced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
- 3/4 cup heavy cream optional
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped leeks and minced garlic, sauté until leeks are softened, about 5 minutes.
- Add sliced mushrooms to the pot and cook until they begin to soften and release their juices, about 8 minutes.
- Pour in the vegetable broth, add chopped thyme, and season with salt and pepper. Bring to a simmer and let cook for 12-15 minutes. Optionally, blend a portion of the soup to make it thicker and creamier.
- Reduce heat to low and stir in heavy cream if using. Cook for an additional 2 minutes. Adjust seasoning as needed before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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