This creamy potato soup is simply superb! Unbelievably easy and quick to make. Wonderful silky-smooth texture and great flavors. This recipe uses chicken broth instead of heavy cream, but you could never tell. With a couple of minor tweaks you can make this recipe paleo friendly and vegan.
The recipe for this soup is a modified version of Emeril Lagasse’s Creamy Leak and Potato Soup recipe. Don’t get me wrong, the original recipe is very, very good as is. However, I felt a few tweaks would make it even better. They did.
My first attempt at the original version of this soup was a success, though everyone in the family thought the green hue from the green parts of the leeks was a turn off. Hence my version uses only white parts. That did not affect the flavor in any noticeable way.
Another tweak in my version is adding a little more flavor, which I thought the original version lacked just a tiny bit. Some onions in addition to leaks and some Parmesan at the end did the trick. You may want to use Boursin cheese as the original recipe suggests, but really, freshly ground Italian Parmesan cheese is something else.
Now the part that really elevated this creamy potato soup to a new level. As good as this soup is, I felt that it lacked texture, something to bite on. And, maybe, a bit more flavor? I topped the soup with caramelized oyster mushrooms and onions and… OMG! Suffice it say, the entire pot of soup was devoured within 15 minutes. My kids licked the bowls clean which had never happened before.
Creamy Potato Soup with Oyster Mushrooms
- 5 tablespoons unsalted butter
- 2 cups leeks white parts only, sliced
- 2 cups onions diced
- 2 cloves of garlic minced
- 6 cups chicken broth
- 8 medium boiling potatoes peeled and quartered
- 1 tsp salt plus more to taste
- 1 tsp white or black ground pepper
- 1/2 lb oyster mushrooms thinly sliced
- 1/3 cup fresh parsley chopped
- 4 Tbsp Parmesan cheese freshly grated
- Melt 3 tablespoons of butter in large boiling pot. Add the leeks, 1 cup of onions and cook over medium-low heat for about 3 minutes, until tender. Stir continuously to avoid burning. Add minced garlic and continue cooking for another 30 seconds.
- Add chicken broth and potatoes. Bring to boil, cover and simmer gently for 30 minutes, until the vegetables are tender.
- While the vegetables are cooking, preheat a large skillet with 1 tablespoons of butter. Add 1 cup of onions and saute over medium heat for 9-10 minutes, until translucent and golden brown. Add 1/4 tsp salt and 1/4 tsp black pepper when almost done. Remove from the skillet and set aside.
- Using the same skillet, saute oyster mushrooms with 1 tablespoons butter or oil over high heat for 5-6 minutes. Turn heat to medium, add 1/4 teaspoon salt and 1/4 teaspoon ground pepper, and saute for another 3 minutes. Remove from the skillet and set aside.
- Once the soup is done cooking, remove from the heat. Puree with a hand-held immersion blender until smooth. You can also puree the soup in a food processor in batches. Season with 1/2 tsp salt and 1/2 white or black pepper.
- Ladle into soup bowls and garnish with caramelized oyster mushrooms and onions. Top with parsley and 1 tablespoon of freshly grated Parmesan cheese. Serve immediately.
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