Cook/ Easy Weeknight

Creamy Mushroom and Leek Soup

October 7, 2020

Last Updated on October 7, 2020 by Slow The Cook Down

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!

Overhead shot of two bowls of mushroom leek soup next to a dutch oven with the rest of the soup in.

This post may contain affiliate links. Read my privacy policy here.

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.

A bowl of soup garnished with bacon bits and fresh herbs

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!
Three step by step photos to show how to make the soup.
A red dutch oven with the soup with a wooden spoon in it.

Frequently Asked Questions

Can you make this soup vegetarian?

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.

How long does it keep?

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.

Can you freeze it?

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!

Two bowls of mushroom leek soup with spoons in them.

More Soup Recipes

I love hearing from you!! If you have tried this mushroom and leek soup recipe, be sure to scroll down, give it a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

Close up of a bowl of mushroom leek soup topped with bacon bits and fresh parsley.

Creamy Mushroom and Leek Soup

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!
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8 servings
Calories: 460kcal

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.

Nutrition

Calories: 460kcal | Carbohydrates: 17g | Protein: 11g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 127mg | Sodium: 457mg | Potassium: 615mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1661IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 1mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating