It’s a gloomy El Niño day in Los Angeles and that makes it a perfect day to make soup! In my fridge I had mushrooms and leeks that needed to be used. I love a creamy soup, but I didn’t want to make it too heavy so I used a potato to thicken it instead of nut cream. I finished it with fresh chopped parsley for two reasons: I love the freshness it adds to any dish and I have the biggest bush of parsley growing in my yard I have ever seen! So, I kinda use it in everything. I loved the way this simple tasty soup came out and I hope you do too!
Creamy Mushroom Soup
3 tbsp. extra virgin olive oil
1 cup of diced leeks (2 small or 1 large), white and light green parts only
4 cloves of garlic, chopped
1 lb. crimini mushrooms (or a mix of wild mushrooms), sliced and halved
1/8 tsp. sea salt
1 cup diced potato (I used Idaho, but you can use white or red too), peeled
2 cups of vegetable broth (my favorite is the 365 brand at Whole Foods)
1/4 cup chopped fresh parsley
In a large pot, on medium heat, sauté the leeks, garlic, mushrooms, and salt in the olive oil for a couple minutes until they begin to sweat. Add in the diced potatoes and stir. Pour in the vegetable broth. The broth should just barely cover the veggies. Add a bit of water or broth if you need. Cover and simmer 15-20 minutes or until the potatoes fall apart when they are stuck with a fork and twisted. There are two ways to go from here: 1. Use an immersion blender to cream most of the soup or 2. Transfer to a blender and blend until smooth. Just depends on what you have and how creamy you like your soup.
Stir in the fresh parsley and serve warm with a salad and some garlic bread