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🍲 Creamy Leek and Mushroom Soup

215 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Cut the potatoes into small cubes.
  3. 3. Cut the leek lengthwise.
  4. 4. Remove the hard root ends from the leek.
  5. 5. Slice the leek into thin rings.
  6. 6. Rinse the leek rings thoroughly under running water in a sieve.
  7. 7. Wipe the mushrooms with a kitchen towel if necessary.
  8. 8. Slice the mushrooms.
  9. 9. Wash the thyme and shake it dry.
  10. 10. Strip the thyme leaves from the stems.
  11. 11. Finely chop the thyme leaves.
  12. 12. Melt the butter in a pot over high heat.
  13. 13. Sauté the leek and mushrooms together for about 5 minutes.
  14. 14. Add the potato cubes and thyme to the pot.
  15. 15. Prepare the broth according to the package instructions.
  16. 16. Pour the broth into the pot.
  17. 17. Stir the milk into the soup.
  18. 18. Bring the soup to a boil.
  19. 19. Reduce the heat and cover the pot.
  20. 20. Let the soup simmer for about 15 minutes.
  21. 21. Season the soup to taste with salt and pepper.
  22. 22. Serve the soup on plates.

Nutrition per serving