Irish Mushroom and Potato Soup

4.80 from 20 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Irish

Keyword: mushroom and potato soup

Servings: serves

Calories: 152kcal

Ingredients

2 medium leeks, finely sliced
2 large carrots, sliced
2 stalks of celery, sliced
6 tablespoon unsalted butter, divided
6 cups chicken or vegetable broth
5 cups potatoes, peeled and diced
1 tablespoon fresh parsley, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
1 lb fresh mushrooms, sliced
¼ cup whole wheat flour
½ cup heavy whipping cream
½ cup milk (whole or low fat)

Instructions

In a Dutch oven, melt 3 tablespoon 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

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