This creamy mushroom and leek soup is a perfect comfort food. Combining earthy mushrooms with sweet leeks, it’s a rich and savory dish that’s simple to prepare. A smooth blend of flavors with minimal ingredients makes this soup an easy go-to option for chilly evenings. Ready in under an hour, it’s a healthy, delicious meal that suits any occasion. The delicate leeks add a mild sweetness to the deep, umami flavor of the mushrooms, while a touch of cream gives it that luxurious, velvety texture.

Recipe Tips and Tricks

Use fresh leeks and mushrooms for the best flavor.
For extra depth, try adding a splash of white wine when cooking the leeks.
For a vegetarian version, substitute vegetable broth for chicken broth.
Add a pinch of nutmeg or thyme for extra seasoning.
Blend the soup until smooth for a creamy texture, or leave some chunks for a rustic style.

Easy Mushroom and Leek Soup

Kathie Clane

This easy, creamy mushroom and leek soup is a warm, comforting dish for cozy meals.

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Prep Time 10

Cook Time 30

Total Time 40

Course Mushroom soup recipes

Cuisine European

Servings 4 Serves

Calories 423 kcal

Ingredients

2 tablespoons olive oil
1 large leek cleaned and sliced
3 cups mushrooms sliced (button or cremini)
3 cups vegetable or chicken broth
1 cup heavy cream or a dairy-free alternative
Salt and pepper to taste
1 teaspoon thyme optional
1 tablespoon butter optional for richness

Instructions

Heat olive oil in a large pot over medium heat. Add the sliced leek and sauté for 5-7 minutes until softened.
Add the mushrooms to the pot and cook for an additional 5 minutes until they begin to release their moisture.
Pour in the broth and bring to a simmer. Let it cook for 15 minutes, allowing the flavors to combine.
Blend the soup with an immersion blender or in batches in a countertop blender until smooth.
Stir in the cream and season with salt, pepper, and thyme. Cook for an additional 5 minutes.
Serve warm with a drizzle of cream or a sprinkle of fresh herbs.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
For a richer flavor, substitute half-and-half or full-fat coconut milk for the cream.

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