Irish Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes and mushrooms this soup just screams comfort, and begs to be mopped up with a wedge of fresh crusty bread.
I am not one for hiding veggies from the kids. If something is going to go into a dish they are going to know about it, and they are going to try it. Except mushrooms. They will fight me tooth and nail if they know mushrooms are anywhere near what I am serving up for dinner.
Which is exactly why I blend my Mushroom and Potato Soup up to be nice and smooth and tell them it’s “creamy bacon soup“. And they believe me EVERY.SINGLE.TIME and eat 2 or 3 bowls each. I don’t even feel bad.
What Veggies are you Hiding in This Mushroom and Potato Soup?
We have a whole array of veggies jam-packed in here, including a hearty mixture of leeks, carrots, celery, potatoes and mushrooms. No bacon in sight, but don’t tell the kids!
This version is blended, but if you like your soups with a bit of texture them blend half and leave half as is. Give it a good stir and why presto, you have a grown up version 😆
If you try it out I want to hear ALL about it, so be sure to pop back and leave me a comment. Happy eating!
Irish Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread.
- 2 medium leeks, finely sliced
- 2 large carrots, sliced
- 2 stalks of celery, sliced
- 6 tbsp unsalted butter, divided
- 6 cups chicken or vegetable broth
- 5 cups potatoes, peeled and diced
- 1 tbsp fresh parsley, minced
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 lb fresh mushrooms, sliced
- 1/4 cup whole wheat flour
- 1/2 cup heavy whipping cream
- 1/2 cup milk (whole or low fat)
In a Dutch oven, melt 3 tbsp of the butter. Sauté the leeks, carrots and celery for about 5 minutes, or until tender.
Add the broth, potatoes, parsley, salt and pepper. Bring to a boil. Once at a rolling boil, reduce the heat, cover and simmer for about 15-20 minutes, or until potatoes are tender.
While the potatoes are cooking melt the rest of the butter in a large skillet. Add in the mushrooms and sauté for about 10 minutes, or until they are getting a little bit caramelized.
Stir the mushroom mixture into the potato mixture.
In a small bowl, whisk together the flour, cream and milk until smooth. Gradually stir into soup, mixing to ensure no clumps. Bring to a boil once again and cook for 2 minutes or until thickened.
At this point you can serve as is if you like a chunky soup, or transfer to a blender in batches and blend until smooth. Enjoy
Looking for some more mushroom dishes made from scratch? Check out these amazing offerings: