Mushroom, Leek, and Potato Soup

Sometime during this past semester, the idea popped into my head to make a leek, potato, and bacon soup. It turned out pretty well, but the next time I made it I used mushroom instead of bacon (not saying one is better than the other, but the mushroom of course makes it vegetarian/vegan). The main directions I got were from my mom, who texted me to sauté the mushrooms and leek with some spices, to add water and boil the potatoes with spices and bouillon (she did give me the idea to use nutmeg). I don’t think she said much else. Anyways, after experimenting a bit, this is what I’ve come up with. I ended up making it Christmas Eve and my family enjoyed this not-too-heavy, savory, a bit spicy and a bit nutty, soup.

Ingredients:

• 1 leek
• 1 container of baby bella mushrooms
• 2.5 lbs of potatoes (about half of 5 lb. bag)
• 1-2 cubes vegetable bouillon (or equivalent)
• 0.5 cup Mimic Creme (http://www.mimiccreme.com/ cream substitute, or you could use cream)
• Half a stick or a few tablespoons Earth Balance
• Spices: chili powder, cayenne, nutmeg, and black pepper to taste

Prep time: about 30 minutes, (plus 1-2 hours of cooling, and then a few more minutes for blending)

Serves: 4-6

First, wash and peel the potatoes and then set them aside. You can also cut them into smaller pieces so that they cook quicker. Then, slice the leek thinly and chop the mushrooms. Throw them into the bottom of whichever pot (it should be pretty large) you’re going to use with some Earth Balance or olive oil. Sauté the leek and mushrooms for about 5 minutes until they start to soften. Put the first round of spices in. I use a healthy amount of chili and cayenne, since I like my meals to have a kick, and the nutmeg works really well with the flavors of the mushroom, leek, and potato. Of course, salt and fresh black pepper never hurt either.

Next, plop the potatoes right into the pot and put enough water in to cover them. Bring the soup to a boil and allow for the potatoes to cook until soft. This should take about 10-20 minutes. During this time, add the bouillon and Mimic Creme (made up of almond and cashew cream, I think it adds a nice, thick consistency and a subtle nutty flavor). I would also probably add a bit more of each spice, according to taste, and some more buttery Earth Balance. When the potatoes are done cooking, you can turn the stove off and set the pot aside.

I then wait a few hours (or as long as your patience lasts) and let the soup cool. Then, I scoop it into a blender (will take a few rounds of blending depending on how much you made) and blend it for a few seconds. I wouldn’t blend it too long, since it’s nice to have a few chunks and so that it’s not completely like baby food. You can then heat it up once again, adjusting the consistency and flavor according to your preference. I like mine to have a pretty thick consistency, especially since the soup isn’t too heavy.

When I served this soup to my family for Christmas Eve, I had to add an extra touch. So I took a few slices of Udi’s Gluten Free whole grain bread, cute them into cubes, and threw them into the frying pan with olive oil and salt until they were toasted.

Quick, easy, and savory, homemade croutons are a perfect addition to any soup. Now, the soup is definitely ready to be served! Enjoy!