Mushroom, Leek and Potato Soup 

Rating: (2 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Try this delicious, creamy soup for a great Winter warm-up.

Ingredients:

2 Tbsp olive oil

300 g cup mushrooms, diced

2 small leeks, trimmed and thinly sliced

500 g potatoes, peeled and diced

3 cup chicken stock, salt-reduced

2/3 cup extra-light sour cream

1 pinch of salt and pepper, to taste

Directions:

Heat one Tbsp oil in a large saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes or until soft. Remove to a plate.

Add remaining oil and leeks to the saucepan and cook, stirring often, for 5 minutes or until tender. Add potatoes and stir to combine. Stir in stock, increase heat to high and bring to the boil. Reduce heat to medium-low, cover and simmer for 15 minutes or until potatoes are tender. Remove from heat.

Blend or process mixture until smooth. Return soup to the saucepan, stir in mushrooms and sour cream and cook, stirring occasionally, over low heat for 5 minutes or until heated through. Season with salt and pepper.

Variations:

Serve with lightly buttered toast. Serving suggestion not included in nutritional analysis.

Author:

Fresh Finesse

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