Creamy Mushroom and Leek Soup

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

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!

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings to 8 servings

Calories 460kcal

Author Slow The Cook Down

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