Served with a slice of crusty bread, sauteed mushrooms a sprinkle of fresh herbs, this soup is perfect for a cozy evening meal, a light starter, or a comforting lunch. It’s also incredibly versatile—serve it chunky for a rustic feel or blend it until silky smooth for a more refined presentation.
In a pan on medium heat with olive oil and 1 tbsp butter add onion and garlic and cook for 2-3 minutes, stirring occasionally.
Then add leeks and cook for 2-3 minutes, stirring occasionally.
Next season with salt and pepper, cook for 1 minute.
Then add potato and water to cover the vegetables. Cover with lid and cook for 15-20 minutes, until vegetables are soft.
Meanwhile on the pan with butter sautee the mushrooms for 5-7 minutes, then season with salt and pepper and cook for another 2-3 minutes, stirring occasionally.
When the soup is ready, blend to your desired smoothness. Divide between 2 bowls and top with mushrooms and fresh dill. Enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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