Can I make this Mushroom Leek Soup on the stovetop?

Yes! Sauté the vegetables in a large pot following the same steps, then add the remaining ingredients and simmer covered for 25-30 minutes until the potatoes are tender. Total time will be about 40-45 minutes.

What can I substitute for leeks?

You can use 2 medium yellow onions or 4-5 shallots if leeks aren't available. The flavor will be slightly different but still delicious. Leeks provide a milder, sweeter taste than regular onions.

How can I make this soup creamier?

For extra creaminess, stir in ½ cup of heavy cream or sour cream after pressure cooking. You can also blend half the soup with an immersion blender for a naturally creamy texture without added dairy.

Easy Mushroom Leek Soup Recipe (Amazing Instant Pot Comfort Food!) in 35 minutes

Name: Mushroom Leek Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 5 tablespoons butter; 8 oz mushrooms, sliced; 3 medium leeks, sliced and washed thoroughly; 2 carrots, peeled and grated; 1 celery stalk, chopped; 6 cups chicken broth; 5 medium potatoes, peeled and cubed into 1-inch pieces; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper (adjust to taste); ½ teaspoon dried thyme; 1 bay leaf (optional); Fresh parsley for garnish (optional)

Mushroom Leek Soup Recipe

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This Mushroom Leek Soup Recipe gives a nice warm and cozy feeling. Creamy potato-based soup with earthy mushrooms and sweet leeks. Made easy in the Instant Pot.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Pressure Cook
Cuisine: American

Ingredients

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5 tablespoons butter
8 oz mushrooms, sliced
3 medium leeks, sliced and washed thoroughly
2 carrots, peeled and grated
1 celery stalk, chopped
6 cups chicken broth
5 medium potatoes, peeled and cubed into 1-inch pieces
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
½ teaspoon dried thyme
1 bay leaf (optional)
Fresh parsley for garnish (optional)

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Instructions

Turn Instant Pot to sauté mode. Add butter and sliced mushrooms. Sauté for 3 minutes, stirring occasionally until mushrooms begin to soften and brown slightly.
Add leeks, grated carrots, and chopped celery. Sauté for 7 minutes, stirring a few times until leeks are soft and translucent.
Add cubed potatoes, chicken broth, bay leaf, thyme, salt, and pepper. Stir to combine.
Cover with lid and move steam release handle to sealing position. Cook on soup/broth mode for 10 minutes. Pot will take 8-10 minutes to come to pressure before cooking begins.
When cooking completes, carefully quick release the pressure by turning handle to venting. Wait until all steam has escaped and the float valve drops before opening lid.
Remove bay leaf. Taste and adjust seasonings as needed. Soup will have a naturally creamy, slightly chunky texture. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.

Notes

Recipe requires a 6-quart Instant Pot. For stovetop method, simmer covered for 25-30 minutes after sautéing vegetables.
Leeks trap dirt between layers. Slice first, then rinse thoroughly in a colander under cold water.
For creamier texture, use an immersion blender to puree half the soup while leaving some chunks.
Can substitute half the mushrooms with shiitake varieties for deeper flavor.
Yukon Gold potatoes work best for naturally buttery flavor, but russets are fine too.
Soup tastes even better the next day as flavors meld together. Add broth when reheating if too thick.

Nutrition

Serving Size: 1.5 cups
Calories: 245 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 30 mg

Find it online: https://www.benefitiany.com/mushroom-leek-soup-recipe/