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Wild Mushroom, Leek, and Potato Soup


Yield: 6 to 8 servings

By Liz Jackson chef and the owner of Libby's Bistro in Gorham, New Hampshire. Serve this hearty soup for lunch. You can substitute half-and-half or low-fat milk for the cream, but it won't taste as rich.

Wild Mushroom, Leek, and Potato Soup
Photo/Art by Aimee Seavey


  • 1 cup leeks, thinly sliced
  • 4 tablespoons butter
  • 1 cup peeled and diced potato (1 medium)
  • 1 pound (about 8 cups) assorted wild mushrooms (shiitake, portobello, porcini, enoki), sliced
  • 2 tablespoons flour
  • 1 tablespoon paprika
  • 1 quart chicken stock
  • 2 cups heavy cream
  • salt and pepper
  • 2 tablespoons chopped fresh thyme


In a stockpot over medium-low heat, saute the leeks in butter for 10 minutes. Gently stir in the potatoes and saute for 10 minutes longer, or until tender. Add the mushrooms and saute for 5 minutes longer. Gently stir in the flour and paprika, and simmer for 2 to 3 minutes. Add the chicken stock, increase the heat to a fast simmer, and cook for 20 minutes. Add the cream; stir and cook until slightly thickened. Puree in batches in a blender or food processor. Add salt and pepper to taste, stir in thyme, and serve.

Updated Sunday, April 21st, 2002
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4 Responses to Wild Mushroom, Leek, and Potato Soup

  1. Pam Welsh November 18, 2002 at 5:03 pm #

    Are you kidding? I made this for a work party and got unanimous raves. Best leek/potato soup recipe we’ve tried.

  2. Anonymous January 24, 2003 at 7:29 pm #

    This was EXCELLENT! A Very impressive dish, yet easy to make!

  3. Anonymous March 11, 2007 at 11:40 am #

    The absolutely very best Mushroom Leek soup I have ever made.

  4. Anonymous May 1, 2013 at 9:04 pm #

    Loved this! Accidentally had no dairy in the house except for light sour cream – but it worked fine. Also- fiddled with the proportions a bit simply because I had two potatoes that needed to be used, as well as more leek than necessary – even with slightly wonky proportions – came out delicious!!!!

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