Mushroom, Leek & Potato Soup

This recipe for Mushroom, Leek & Potato Soup extracts big, earthy flavors from just a handful of ingredients. Serve puréed or chunky.

By Yankee Magazine

Nov 09 2021


Mushroom, Leek & Potato Soup

Photo Credit : Heath Robbins

Chef Liz Jackson founded Libby’s Bistro with her husband, Steve, in Gorham, N.H., in 1997, and has been bringing “locally sourced, funky fine dining” to the White Mountains ever since. This recipe for Mushroom, Leek & Potato Soup, from Jan./Feb. 2002, extracts big, earthy flavors from just a handful of ingredients and can be served puréed (as originally presented) or chunky. These days, we prefer the latter.


8 to 10 servings


1 medium-size leek, thinly sliced
4 tablespoons salted butter
1 large Yukon Gold potato, peeled and diced
1 pound (about 8 cups) assorted mixed mushrooms (see “Additional Notes,” below), sliced
2 tablespoons all-purpose flour
2 teaspoons ground paprika
1 quart reduced-sodium chicken stock
2 cups light cream or half-and-half
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh thyme
Garnish: Fresh thyme


In a 5- to 7-quart pot over medium heat, cook the leeks in butter, stirring often, until softened, about 6 minutes. Gently stir in the potatoes and mushrooms and cook, stirring occasionally, until the mushrooms give up some of their liquid and shrink in size, about 8 minutes.

Sprinkle the flour and paprika over the mushroom mixture and stir 1 minute. Slowly add the chicken stock, stirring continuously; then increase the heat to medium-high and simmer 20 minutes. Stir in the cream and reduce the heat to low; cook 5 more minutes. Add salt and pepper to taste, stir in the chopped thyme, and serve hot, garnished with fresh thyme.