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
- Leeks
- Garlic
- 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
Optional
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.
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Salt and pepper to taste, top with fresh chopped chives, and enjoy!
Step-by-step instructions
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.
Frequently Asked Questions
Leeks belong to the allium family of vegetables and are high in antioxidants and plant compounds like quercetin shown to lower inflammation and protect against oxidative damage. Mushrooms are high in beta-glucans which helps to improve immune function and show to have cancer-fighting properties. In addition to the micronutrient density of this soup, it's also high in fiber and oil-free, which is beneficial for losing and maintaining a healthy weight. The mushroom barley soup and curry spiced mushroom potato soup are also heavy on the mushrooms and flavor.
Leeks have a mild onion flavor that provides a wonderful flavor to soup and stews. It's similar to a green onion or shallot.
Chives, parsley, dill, and basil will all work beautifully in this leek and mushroom soup.
The trick to making this soup creamy without the use of cream or milk is to use a potato. This recipe uses a Yukon gold potato so you still get the nutrients from the skin or peel of the potato but it blends smooth and creamy helping this soup feel luxuriously creamy without the dairy or added fat. Another way to make leek and mushroom soup creamy is to blend ½ cup blended white beans (like cannellini or butter beans) with ½ cup of low sodium vegetable broth or water, and then add it to the soup mixture. This technique is used with the white bean and kale soup, as well as the lentil soup.
Check out these other delicious soups
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!
Leek and Mushroom Soup
Equipment
Ingredients
- 2 large leeks white and light green parts, chopped, rinsed and drained (about 3 cups)
- 4 cloves garlic minced
- 2 bay leaves
- ½ tsp dried thyme
- 1 Tbsp coconut aminos or 2 tsp regular aminos
- 1 medium Yukon gold potato chopped
- 4 cups low-sodium vegetable broth
- 2 cups chopped mushrooms I used shiitake
- 3 Tbsp chopped chives for topping
- Salt and pepper to taste or pinch of cayenne or dash hot sauce for heat
Optional Additions
- 2 cups finely chopped kale
- 1-15 oz can cannellini beans or butter beans, drained and rinsed
Instructions
- 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 Notes for elevating this soup into a hearty meal.
- Salt and pepper to taste, top with fresh chopped chives, and enjoy!
Notes
- Make it a Hearty 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. ASalt and pepper to taste, top with fresh chopped chives, and enjoy!
- Leftovers/Meal Prep: 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.
Nutrition
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Judy
This is so delicious. My husband had no idea how healthy it was. He just loved the taste. Will definitely be making this one again. Thank you.
Gigi & Sersie
Yay! Thanks, Judy. We love hearing this. 🙂