With a twist of mushroom flavouring throughout!
It’s that time of year again, when the leaves turn colour and the temperatures outside are becoming increasingly colder. The time of outdoor picnics and days by the water have long passed and longer nights and heavy coats have taken its place. What better way to embrace this seasonal change than by hunkering in with a warm bowl of this creamy and hearty potato-leek soup? This recipe is so easy to make and will have you warming up to the idea of the cold weather in no time!
1 kg Potatoes, peeled
1 Large Leek
1 Litre of Mushroom Broth
1/2 tsp ground Celery Seed
1/4 tsp ground Fennel Seed
2 Large Garlic Cloves
2 Large Pinches of Salt
1 Large Pinch of Pepper
1 Cup of 35 % Cream
2 Tbsp Olive Oil
- Bring a large pot with olive oil to medium heat.
- Add in leeks, salt, celery seed, fennel seed and pepper. Cook over medium heat until leeks become soft and almost translucent (Approx. 10-15 minutes).
- Add in garlic and continue to cook over medium heat for approximately 5 more minutes.
- Add potatoes and mushroom broth and cook over medium-high heat bringing soup to a soft boil.
- Once the soup has come to a soft boil, turn down the heat to a medium-low and cook until the potatoes are tender.
- Add in cream and blend with a hand blender until desired smoothness is achieved.
- Season with salt and pepper, to taste.
There are a few staple soups everyone wants to have stocked up around this time of the year and this is definitely one of them. So go ahead: make some extras and pop it in the freezer for a warm and hearty meal in the winter – if you can resist eating it, that is!
Thank-you so much for stopping by and be sure to subscribe to notifications so you don’t miss out on any of my original recipes!
Until next time,
Clay Smith, Claycooks