Irish Mushroom and Potato Soup
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.
Servings: 8 serves
- 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
Calories: 152kcal | Carbohydrates: 27.6g | Protein: 5.1g | Fat: 3.5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 250mg | Fiber: 4.2g | Sugar: 6.8g