Dive into the earthy goodness of our Creamy Potato Mushroom Soup – a comforting bowl that's all about indulgence without the dairy. Imagine the rich flavors of umami-packed mushrooms and hearty potatoes, all swirled into a velvety soup that's as nutritious as it is delicious.
Prep Veggies: Clean the leeks, mushrooms, and potato under cool water. Chop the leeks into thin rings, quarter the mushrooms, and dice the potato. Aim for similar sizes for even cooking.
Sauté: Warm a skillet over medium heat. Add the leeks and garlic, cooking until they're soft, which should take about a few minutes. Then add potatoes, cook until potatoes are slighly cooked.
Season: Now, add thyme. Follow with the mushrooms, stirring them for about 10 minutes until they turn golden and tender.
Simmer Gently: Add a pinch of salt, then pour in the vegetable bouillon, water, plant milk, and nutritional yeast. Let it simmer for 15 minutes. Remember, a slow simmer is key for the best flavor blend.
Blend: Take the soup off the heat. Use an immersion blender, or carefully transfer to a blender to puree until smooth. You can leave some chunks if you prefer a bit of texture.
Serve: Pour the soup into bowls. Top with charred mushrooms, thinly chopped chives, , or a drizzle of olive oil for an extra touch.
Optional Step - Searing Mushrooms for Garnish:
Reserve Mushrooms for Garnish: Set aside one mushroom per serving bowl before you begin making the soup. This will be used as a special garnish to add a gourmet touch to each serving.
Sear Mushrooms: Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the reserved mushrooms in the skillet and sear them until they turn golden brown, flipping them halfway through the cooking process. This step adds a beautiful, caramelized flavor and a visually appealing element to your dish.
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Notes
Tip: This soup stores beautifully, so feel free to double the batch. It reheats like a dream, and the flavors only deepen overnight. Enjoy it within 3-4 days for that just-made freshness.