This leek and mushroom soup is a wonderful starter or side dish. Or, turn this into a full, satisfying meal by adding kale and white beans. It's gluten-free, oil-free, low-fat, soy-free, nut-free, and vegan.
What's in this leek and mushroom soup
- Thyme, dry
- Bay leaves
- Low-sodium vegetable broth
- Coconut aminos (or regular aminos)
- Yukon gold potato
- Mushrooms (I used shiitake)
- Chives (or finely chopped scallions) for topping
To make this into a full, satisfying meal, we recommend:
- Finely chopped kale or collard green
- Cannellini or butter beans
How to prepare this delicious leek soup
This recipe only uses the stalk or stem of the leek. Cut to remove the dark green part of the leeks. Then chop, rinse, and strain leeks. Set aside.
Chop the Yukon gold potato (with the skin on) into chunks. If you're using a small russet potato, you will want to peel it first and then chop it into chunks. Set aside.
Preheat a medium pot over medium heat.
Add rinsed and chopped leeks and garlic to the pot and dry sautee for 3 to 5 minutes.
Stir in dried thyme and bay leaves. Then, add low-sodium vegetable broth, coconut aminos, and chopped potato.
Increase the heat and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes.
Remove the bay leaves and use an immersion blender to blend smooth and creamy.
Add in chopped mushrooms and return to a gentle boil. Reduce heat, cover, and simmer for 5 to 7 minutes. See "Pro-Tip" for elevating this soup into a hearty meal.
Salt and pepper to taste, top with fresh chopped chives, and enjoy!
Pro-Tip to make this soup a full meal
When the soup is still hot, add a 15-ounce (425 grams) can of drained and rinsed cannellini beans and a few handfuls of chopped kale. Stir to wilt kale and warm beans. Salt and pepper to taste, top with fresh chopped chives, and enjoy!
This delicious soup is great for meal prep. Store leftover soup in a covered container in the refrigerator for up to four days. This soup is also freezer-friendly. Put the soup into a freezer-safe container and freeze for up to four months.
Check out these other delicious soups
- White bean and kale soup
- Split mung beans
- Mushroom barley soup
- Curry spiced mushroom potato soup
- North African chickpea soup
- Lentil soup
We hope you love this leek and mushroom soup recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!Print
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