Mushroom And Leek Soup

Mushroom and leek soup is one of my all-time favorite comfort foods. With its earthy flavors and creamy texture, it’s the perfect dish for a chilly evening or a rainy day. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is a must-try.


  • 2 tablespoons butter
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 pound mushrooms, thinly sliced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. In a large pot, melt the butter over medium heat.
  2. Add the leeks and cook until they are soft, about 5 minutes.
  3. Add the mushrooms and cook until they release their juices and are browned.
  4. Pour in the broth and bring to a simmer. Cook for about 15 minutes.
  5. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can use a regular blender, but be sure to work in batches and be cautious of the hot liquid.
  6. Stir in the heavy cream and season with salt and pepper to taste.
  7. Serve the soup hot, garnished with chopped fresh parsley.

This recipe is my go-to, and I love to make a big batch and freeze some for later. The flavors only seem to improve with time, making it a perfect make-ahead meal.

Personal Touch

I often add a splash of white wine when cooking the mushrooms to add complexity to the flavor. It gives the soup a little extra depth and pairs beautifully with the earthiness of the mushrooms.


Mushroom and leek soup is a versatile and comforting dish that never fails to impress. Whether you’re serving it as a starter for a dinner party or enjoying a bowl by yourself, this soup is sure to warm both body and soul.