Soup season is well and truly here, and if you are looking for a big bowl of comfort then you are in the right place! This rich and creamy mushroom and leek soup is easy to make in one pot with simple ingredients. It's wonderfully earthy, fresh and filling, and of course, topped off with some bacon!
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There have definitely been some warm days here in Toronto, but we know that the Canadian winter is just around the corner, so that has thrown me straight into a soup making frenzy!
This delicious creamy mushroom and leek soup is the perfect way to combat the chilly weather. Quick to prep, be sure to make a big batch for the freezer and easy weeknight meals. This soup is really rich and earthy and it will warm you up from the inside out!
If mushrooms are your jam, be sure to check out my Mushroom Pot Pies and Creamy Garlic Mushrooms.
Ingredients
There's really nothing complicated for this recipe, simple ingredients and one tasty soup once you've done!
- Bacon: To create a nice smoky flavor.
- Garlic: Use freshly minced garlic for the best flavor.
- Onion: Use a large white or yellow onion finly diced for an extra layer of flavor.
- Salt and pepper: Adjusted to taste.
- Mushrooms: I used a mix of white mushrooms and shitake for this recipe. Shitake have a rich and buttery flavor that work so well in soups. You can use any kinds of mushrooms you have to hand like portobellos or oyster.
- Leeks: For that mild onion flavor. You can use all of the leek in this soup, the white and green parts.
- Cream: Use heavy cream, also known as whipping or double cream, in this recipe for a really luxurious texture.
- Chicken stock: You can use homemade or store bought stock.
- Parsley: To garnish and add a freshness to the finished soup.
How to make Mushroom and Leek Soup
Be sure to scroll down for the full recipe!
- Cook the bacon until crispy and set to one side (photo 1).
- Cook the onion, garlic and mushrooms down (photo 2).
- Add in the cream and stock (photo 3).
- Blend until smooth, garnish and serve!
Frequently Asked Questions
Yes, it's super easy to make this meat free. Simply omit the bacon, instead, cook the veggies in a tablespoon of oil or butter, and swap the chicken stock for vegetable stock or water.
This soup is great for easy lunches or mains throughout the week. After blending, let the soup cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for 4 to 5 days. Reheat it on a medium heat on the stovetop, stirring occasionally until heated through.
Yes! Soups are the king of freezer meals and will keep well up to 3 months. Defrost frozen soup in the fridge overnight before reheating. Because there is cream in this soup, give it a good stir before and during reheating it on a medium heat so that it doesn't separate.
Recipe Notes and Tips
- Use a dutch oven or heavy bottomed pan to make this soup. It will distribute the heat more evenly so that the bottom of the soup won't burn.
- If you have a small pot, you may need to add the mushrooms in a couple of batches and cook them to shrink them in size.
- I wanted to keep this soup as simple as possible, but feel free to add in some dried herbs or red chili flakes to give it an extra punch of flavor.
- If you find that your soup is too thick when you reheat it, just stir in a little milk to loosen it up.
- Taste the soup before serving and adjust the seasoning to suit your tastes.
This soup is perfect on it's own and can be served as an appetizer or main. It's perfect with some crusty bread to mop up, or go full out and serve it with some cheesy garlic bread!
More Soup Recipes
- Creamy Roasted Cauliflower Soup with Blue Cheese
- Thai Chicken and Rice Soup
- Roasted Sweet Potato & Butternut Squash Soup
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Creamy Mushroom and Leek Soup
Ingredients
- 6 strips bacon cut into pieces
- 4 garlic cloves minced
- 1 onion diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces white mushrooms sliced
- 4 ounces shitake mushrooms sliced
- 2 leeks sliced
- 2 cups heavy cream (double or whipping cream) (480ml)
- 3 cups chicken stock (700ml)
- fresh parsley to serve
Instructions
- Heat a large dutch oven, or heavy bottomed pan, on a medium high heat and cook the bacon pieces until brown and crispy. Remove, keeping the fat in the pan, and keep to one side.
- Add in the onion, garlic, salt and pepper and cook until the onions start to soften.
- Turn the heat down to medium and add in the mushrooms and leeks. Cook, stirring occasionally, until the mushrooms have shrunk down and are soft (about 15 minutes).
- Stir in the cream and stock and bring to a boil. Simmer for 5 minutes, stirring occasionally.
- Use an immersion blender to blend the soup to your desired texture.
- Taste for seasoning and serve with the bacon bits and fresh parsley.
Notes
- Use a dutch oven or heavy bottomed pan to make this soup. It will distribute the heat more evenly so that the bottom of the soup won't burn.
- If you have a small pot, you may need to add the mushrooms in a couple of batches and cook them to shrink them in size.
- I wanted to keep this soup as simple as possible, but feel free to add in some dried herbs or red chili flakes to give it an extra punch of flavor.
- If you find that your soup is too thick when you reheat it, just stir in a little milk to loosen it up.
- Taste the soup before serving and adjust the seasoning to suit your tastes.
Marla Hill says
Very tasty! I only used white mushrooms this time, but next time I'll try adding some dried, reconstituted shitakes. I put in a little thyme and some truffle oil, used 1/2 cup milk and 1 and 1/2 cups cream. I think the addition of sherry sounds good, so I'll have to try it that way.
jody says
Thank you for this, it was delicious! I had a few changes based on my available ingredients: 1 cup cauliflower, 1 cup mushrooms, 2 dried shiitake mushrooms (rehydrated and saved water), a few extra garlic cloves, 1tsp of Trader Joe's Mushroom & Company Umami Seasoning, just one cup of heavy cream. I was skeptical but it worked. Can't wait to try this with more mushrooms!
Bridget Cullen says
Really lovely base recipe. I added sherry, thyme and paprika and went with 1/2 & 1/2 instead of heavy cream. The seasoning added some interest, and the reduced fat content made me feel slightly more virtuous… although I certainly lost some of the richness. Thanks for posting! I might add additional veggies next time.
Slow The Cook Down says
Hey Bridget, thanks for taking the time to comment! So glad you enjoyed this recipe, love the addition of thyme and paprika, and of course the sherry! Soups are great to add in your own twists and flavors!
Laurie Stewarr says
Personally I would sweat off the leeks first. A pinch of cayenne and a splash of dry sherry will go a long way and raise the bar.
Slow The Cook Down says
Hi Laurie, thanks for taking the time to comment! The leeks should be soft enough, but you can certainly add them to the pot sooner, with the onions. I wanted to make this super accessible, but I agree, a little sherry or white wine would elevate this really well!