Mushroom, Leek & Potato Soup

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Mushroom, Leek & Potato Soup

Source: www.mushroommadness.com.au

 

 

2 1/2 tbsp (10 tsp) olive oil

300 g (10 1/2 oz) cup mushrooms, diced

2 small leeks, trimmed & thinly sliced

500 g (17 1/2 oz) Desiree potatoes, peeled and diced

3 cups chicken-style stock (chicken-style seasoning and water)

2/3 cup vegan sour cream

salt and ground black pepper, to taste

 

 

1. Heat 4 tsp oil in a large saucepan over medium-high heat. Add

mushrooms and cook, stirring occasionally, for 5 minutes or until

soft. Remove to a plate.

 

2. Add remaining oil and leeks to the saucepan and cook, stirring

often, for 5 minutes or until tender. Add potatoes and stir to

combine. Stir in stock, increase heat to high and bring to the boil.

Reduce heat to medium-low, cover and simmer for 15 minutes or until

potatoes are tender. Remove from heat.

 

3. Blend or process mixture until smooth. Return soup to the saucepan,

stir in mushrooms and sour cream and cook, stirring occasionally, over

low heat for 5 minutes or until heated through. Season with salt and

pepper and serve with toast.

 

 

Serves 4.