Potato Leek Soup with Mushroom Chips
I have been into lots of simple food lately because my days have been kind of crazy recently with my kids and remote learning. How can I eat something healthy but with lots of flavor that is simple? This soup is the answer especially because of how chilly it has been in NY. And yes, once the temperature drops under 70 degrees I consider it chilly 😆
For the soup:
5 large yellow potatoes or about 3 lbs
2 large leeks (chopped)
4-5 cups of water or stock (depending on the consistency of the soup you prefer)
2 small garlic cloves
Celery salt (optional)
Salt 1 teaspoon
1/2 teaspoon of black Pepper
Mushroom Chip Topping
8 oz of cremini mushrooms (thinly sliced)
1 tablespoon of oil
1 tablespoon of butter
Salt to taste
For the soup sauté the leeks and garlic in a tablespoon of oil for about 5-7 minutes on medium high heat. Add in the potatoes and toss it with the leeks for a minute. Now add in the stock. Boil the potatoes until fork tender and use an immersion blender to create a consistency of soup that you like. I like mine a little chunky. Season with salt and pepper.
The mushroom chips aren’t actually “chips” but I like to think of them that way because the mushrooms are sliced thin and sautéed in brown butter and a little oil. Once the mushrooms have a nice brown color on both sides you can remove them from the heat and place some on top of your soup. Yum!
For the soup:
5 large yellow potatoes or about 3 lbs
2 large leeks (chopped)
4-5 cups of water or stock (depending on the consistency of the soup you prefer)
2 small garlic cloves
Celery salt (optional)
Salt 1 teaspoon
1/2 teaspoon of black Pepper
Mushroom Chip Topping
8 oz of cremini mushrooms (thinly sliced)
1 tablespoon of oil
1 tablespoon of butter
Salt to taste
For the soup sauté the leeks and garlic in a tablespoon of oil for about 5-7 minutes on medium high heat. Add in the potatoes and toss it with the leeks for a minute. Now add in the stock. Boil the potatoes until fork tender and use an immersion blender to create a consistency of soup that you like. I like mine a little chunky. Season with salt and pepper.
The mushroom chips aren’t actually “chips” but I like to think of them that way because the mushrooms are sliced thin and sautéed in brown butter and a little oil. Once the mushrooms have a nice brown color on both sides you can remove them from the heat and place some on top of your soup. Yum!
