Return to Content

Cozy Potato-Mushroom Soup

Cozy Potato-Mushroom Soup
2 votes, 3.50 avg. rating (72% score)

Lately, all I want to eat is soup. And on this gray, rainy day, despite the warm temperatures, I was craving something like potato-leek soup. Only I had just one leek in the produce drawer and, since I’m cooking for a vegetarian, couldn’t make use of the rich chicken stock I made last week.

I find that the quality of store-bought vegetable stocks can vary, so I wanted a soup with strong enough flavors that it would taste good regardless of how tepid my stock turned out to be. So I used onions instead of leeks and added garlic, a little celery, vermouth (a totally underutilized ingredient these days, in my opinion), and dried mushrooms to kick up the earthy flavors. The result was delicious, so I’m sharing it here with you.

Creamy Potato-Leek Soup

Creamy Potato-Leek Soup

Potato-Mushroom Soup

Total time: 45 minutes

Hands-on time: 25 minutes

Yield: 8 servings

 Ingredients

  • 2 tablespoons salted butter
  • 1 medium onion, diced
  • 2 large garlic cloves, miniced
  • 1 stalk celery, diced
  • 1 1/2 tsp kosher salt, plus more to taste
  • ½ teaspoon pepper
  • 2/3 cup dry vermouth
  • 3 pounds Russet potatoes, peeled and cut into 1-inch chunks
  • ¾ ounce dried mushrooms, crumbled (I use porcini)
  • 2 bay leaves
  • 6 cups chicken or vegetable stock
  • ½ cup light cream
  • Garnish: parsley or celery leaves

 

 Method

Melt butter in a Dutch Oven over medium heat. Add onion, garlic, and celery, and cook until onion is translucent, about 6 minutes. Add salt and pepper and stir. Cook until onions begin to turn golden, about 3 minutes more. Stir in vermouth, scraping any browned bits from the bottom.

 

Add the potatoes, mushrooms, and bay leaves to the pot, then pour in the stock. Increase heat to high and bring liquid to a boil, then quickly reduce heat to a gentle simmer. Cook until potatoes are very tender, about 15 minutes.

 

Remove bay leaves from the mixture, then puree the soup in batches in a blender (you can also use an immersion blender). Return mixture to pot and stir in cream. Taste for seasonings and add more salt if needed. Serve hot, garnished with celery leaves or parsley.

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Amy Traverso

Author:

Amy Traverso

Biography:

Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Our Favorite Fall Drives

  • Sweet & Savory Apple Recipes
  • The Mohawk Trail at 100
  • New England's Best Cider Festival
  • Man vs. Seal on Cape Cod
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2