Potato Mushroom Cream Soup

Soups | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potato Mushroom Cream Soup

Ingredients

Salad Potatoes - 2 lbs
Milk - 1 qt
Fresh Mushrooms - 17.6 oz
White Part of Leek - 1 piece
Butter - to taste
Salt - to taste
White Pepper (whole) - to taste
Olive Oil - to taste

Step by Step guide

Step 1

Peel the potatoes, cut them in half, pour boiling water over them, bring to a boil, and cook until semi-soft, about 15 minutes.

Step 2

At the same time, separate the mushroom stems and chop them very finely. Also chop the leek finely. Cut the caps into medium pieces. In a heavy-bottomed pot, heat 2 tablespoons of butter, add the mushrooms and leek, season with salt, and sauté over high heat for 5 minutes. Then pour in the milk, bring to a boil, and simmer on low heat for 10 minutes.

Step 3

Blend the milk with the mushrooms and leek in a blender until smooth, then return to the pot. Add the potatoes, pouring in a bit of the broth. Season with salt and pepper. Cook until the potatoes are completely soft, then mash them directly in the pot with a potato masher to achieve a thick soup. Serve, drizzled with olive oil.