by Munchkin Time 49 Comments
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This Mushroom Leek Soup Recipe gives a nice warm and cozy feeling in your tummy. Warm Potato Leek Mushroom Soup will warm YOU up on a cold day, like today.
Potato Leek Soup is one of the best comfort foods. Leeks gives this soup an amazing flavor and aroma, cooked in homemade chicken broth and yummy mushrooms.
It is creamy & delicious!
Can’t wait for you to try this Mushroom Soup with Leeks.
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How to Make Potato Leek Mushroom Soup:
To make Potato Leek Soup with Mushrooms, turn Instant Pot on a saute mode. Add 5 tablespoons of butter and 8 oz. sliced mushrooms.
Saute mushrooms for 3 minutes, stirring few times. After 3 minutes,add 1 sliced celery stick, 2 grated carrots & 3 chopped leeks.
Cook for about 7 minutes, stirring few times. After 7 minutes, add 5 cubed potatoes, 6 cups of chicken broth, 1 bay leave, ½ teaspoon thyme, salt & pepper to taste.
Then close the lid and place the steam release handle on a sealing position. Click on soup/broth mode & cook for 10 minutes.
Quick release the pressure, and open the lid. Serve Potato Leek Soup with fresh parsley and homemade bread. Enjoy!
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30-minute Mushroom Leek Soup Recipe (Instant Pot)
Love Keil
Quick and Easy 30-minute Mushroom Leek Soup Recipe cooks inside the Instant Pot. One of the best Potato Leek Mushroom Soup Recipes.
4.88 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course 30 Min Meal, Quick and Easy, Soup
Cuisine American
Servings 6
Calories 129 kcal
Equipment
Ingredients
- 5 tablespoons butter
- 8 oz mushrooms sliced
- 3 medium leeks sliced & washed
- 2 carrots peeled & grated
- 1 stick celery chopped
- 6 cups chicken broth
- 5 medium potatoes peeled & cubed
- salt & pepper to taste
- ½ teaspoon dried thyme
- 1 bay leave 100% optional
- parsley for garnish 100% optional
Instructions
Turn Instant Pot (this is the one I have https://amzn.to/3nPbJB0 the 6q.) on saute mode, then add butter & mushrooms. Saute for 3 minutes, stirring few times. After 3 minutes add leeks, carrots & celery, saute for 7 minutes. Stirring few times.
Now, add potato, chicken broth, bay leave, thyme, salt & pepper to taste. Cover the lid and place the steam release handle on a sealing position. Cook on soup/broth mode for 10 minutes.
Quick release the pressure & open the lid. Serve Mushroom Leek Soup with fresh parlsey and homemade bread. Enjoy!
Notes
When I make homemade chicken broth I always add 1 teaspoon of turmeric, thats is why the color of this soup is more orange. Feel free to add ½-1 teaspoon of ground turmeric for that extra benefit of turmeric, color and flavor.
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Nutrition
Serving: -2gCalories: 129kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 114mgPotassium: 283mgFiber: 2gSugar: 4gVitamin A: 4460IUVitamin C: 8mgCalcium: 38mgIron: 1mg
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Reader Interactions
Comments
VickyCan I use beef bone broth instead of chicken?
Reply
- Munchkin Time
Hi Vicky! I don’t see why not 😀
Reply
- Miriam
Great recipe! I did add zucchini cause I needed to use it up.Also added half and half at the end.Reply
- Munchkin Time
Thank you, Miriam! Adding half and half sounds so delicious!
Reply
- Amber
I made this, this morning. So yummy! Although, I added fresh lemon juice and cholula to my individual bowl. I also thought about the cream to add. I’m gonna try it in an individual bowl. I also added a ton more mushrooms!
Reply
- Munchkin Time
Thank you, Amber!
Reply
- Mti*
Love this recipe. I love mushrooms. So added 12oz instead of 8, and once I released the lid I added 1/2 cup half and half and 1/2 tsp paprika. Served with homemade rosemary and thyme focaccia bread. Definitely on the menu list for the winter months.Reply
- Munchkin Time
Ooo that sounds so delicious, thank you for sharing your awesome recipe review!
Reply
- The San Diego Cook
Delicious! I followed other reviewers and added 1/3 cup of half & half, 1/2 tsp of garlic, and 1 tsp of turmeric to add depth of flavor and color. This will be a staple this fall and I can’t wait to share it with friends!Reply
- Munchkin Time
That sounds absolutely delicious, thank you for sharing your recipe review The San Diego Cook!
Reply
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