Mushroom and leek soup is made with a few ingredients, namely mushrooms, leeks, butter, and cream.
Mushrooms have a savory, earthy flavor, and their umami appeals to our fifth basic taste. They are always a welcome addition in recipes, and this soup is no exception.
I am partial to leeks, as their flavor is unique, soft, mild, delicate, and although subtle, their characteristics don't go unnoticed.
So what better combination than woodsy mushrooms and the subtleness of leeks?
With only 6 ingredients (if you count water, then 7), this mushroom and leek soup is yours to enjoy in under one hour, making it ideal to whip up on weeknights or on lazy Sunday afternoons.
We love this easy soup recipe with a hunk of sourdough bread and big, chunky ciabatta croutons scattered on top.
Sometimes things don't need to be complicated; more doesn't always mean better, and this recipe illustrates this beautifully.
I hope you love it.
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Ingredients & Substitutions
Notes & Substitutions for Key Ingredients
Mushrooms: White button mushrooms are accessible and easy to find. Cremini mushrooms (a light tan color) are also readily available at grocery stores. Use these in place of white mushrooms.
Cream: You can substitute with milk, though the flavor will change. To use milk, add about ¼ cup to start, then gradually add more until you reach the thickness you'd like.
How to Make the Best Mushroom and Leek Soup
Sauté Mushrooms & Leeks
Melt the butter in a Dutch oven over medium heat. Add the leeks and salt, and sauté for 6 to 8 minutes until the leeks are soft and wilted. Add the mushrooms and cook for another 5 to 8 minutes, until they release their liquid. Do not let all the liquid cook off.
Add Water & Bay Leaf
Add the water and bay leaf. Stir, cover, and bring to a boil. Lower the heat and simmer for 25 minutes, stirring occasionally.
Purée
Take the pot off the heat and remove the bay leaf. Use an immersion blender to purée the soup until smooth, or blend just a bit if you like it chunkier. Stir in the cream.
Serve & Enjoy
Garnish with minced chives, thyme, and/or homemade ciabatta croutons. *If you like, sauté a handful of sliced mushrooms and use them as a garnish as well.
Tips & Tricks
- To clean the leeks, place them in a salad spinner filled with water.
- When the sand sinks to the bottom, pour out the dirty water.
- Then spin the leeks dry. They are now ready to sauté.
- Save the dark green parts of the leeks and freeze them for later use in making stock.
- You can also use a blender to purée, but be sure to let the soup cool a bit first.
- Blending hot soup can be dangerous because the steam pressure might pop the lid off and cause burns.
Serving Suggestions
This mushroom and leek soup is a nice first course when served with crispy chicken cutlets or stuffed peppers.
I mostly serve this soup as a light dinner or lunch alongside greens like my salad with arugula and spinach.
And every soup is better with croutons. Try my easy recipe for homemade ciabatta bread croutons.
Storage
🧊 In the refrigerator: Cool leftovers, and store in an airtight container for up to 3 days. To reheat, add the soup to a saucepan and heat over a low setting, stirring often.
❄️ In the Freezer: You can freeze the soup (up to 3 months) even if it contains cream. The texture might change a little, but the taste will stay the same.
If the soup separates, blend it again with the immersion blender to bring it back together.
You can also freeze the soup without the cream and add it when reheating.
FAQ
Yes, you can. The cream thickens and adds flavor to the soup, so keep this in mind when using milk.
To use milk, add about ¼ cup to start, then gradually add more until you reach the thickness you'd like.
Yes. You can make the soup up to three days ahead of time.
I ♥️ Hearing from You
If you enjoy this recipe, let me know by leaving a comment. I love knowing about any fun tweaks or clever swaps you make.
-Donna
Recipe
Mushroom and Leek Soup (Easy, Creamy, 6 ingredients)
Equipment
- Dutch oven
- immersion blender
Ingredients
- ¼ cup unsalted butter
- 4 cups chopped leeks white and light green parts only, or about 2 large, washed
- 1 teaspoon kosher salt
- 8 ounces white button mushrooms, or 250 grams, washed and thinly sliced
- 1 bay leaf
- 3 cups water
- ½ cup light cream, if you're in Canada, use 15% cooking cream
Optional for Serving
- minced chives
- minced thyme
- homemade ciabatta croutons
Instructions
- Sauté Leeks & Mushrooms: Melt the butter in a Dutch oven over medium heat. Add the leeks and salt, and sauté for 6 to 8 minutes until the leeks are soft and wilted. Add the mushrooms and cook for another 5 to 8 minutes, until they release their liquid. Do not let all the liquid cook off.¼ cup unsalted butter, 4 cups chopped leeks white and light green parts only, 1 teaspoon kosher salt, 8 ounces white button mushrooms
- Add Water & Bay Leaf: Add the water and bay leaf. Stir, cover, and bring to a boil. Lower the heat and simmer for 25 minutes, stirring occasionally.1 bay leaf, 3 cups water
- Purée: Take the pot off the heat and remove the bay leaf. Use an immersion blender to purée the soup until smooth, or blend just a bit if you like it chunkier. Stir in the cream.½ cup light cream
- Serve: Garnish with minced chives, thyme, and/or homemade ciabatta croutons. *If you like, sauté a handful of sliced mushrooms, and use them as a garnish as well.minced chives, minced thyme, homemade ciabatta croutons
Notes
Nutrition
I'm Donna, a home cook living near Montréal, Canada. I have decades of experience puttering in the kitchen, a love of cookbooks, and an unreasonable number of enameled pots. Keep it simple, learn as you go, and enjoy every bite!
Donna Poirier says
This soup is so flavorful, it's hard to believe it takes under 1 hour to make. I hope you love it.