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April 5, 2007
Creamy Potato Leek And Mushroom Soup
Some days you just need comfort food and nothing is more comforting than a creamy, warm, delicious bowl of soup! This recipe could easily be used in any recipe that calls for a can of "cream of" soup by adding an extra tablespoon of flour, or by cooking up the recipe without the extra flour and letting it cool in the fridge before using in a casserole if you have the time. By using shredded potatoes, instead of chunks of potatoes, you end up with that lovely potato flavor and creaminess, but you have a soup that cooks up in half the time. No matter how you do the soup it's delicious!
What You'll Need:
1 tablespoon of butter
2 tablespoons of olive oil
1 small onion, chopped
1 leek, chopped
1 celery rib, chopped
6-9 baby portabella mushrooms, chopped
1 potato, peeled and shredded
Sea salt
Freshly ground black pepper
2 tablespoons of flour
2 cups of skim milk
Sauté onion, leek and celery in butter and olive oil until tender. Add shredded potato, a pinch of sea salt and black pepper and cook for about 2 minutes to soften up the potato. Add flour and cook for 1-2 minutes to cook the flour. Stir in milk slowly, while stirring, and cook for 8-10 minutes until soup is slightly thickened.
Posted by Dianne at April 5, 2007 9:08 AM
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