Creamy Leek and Mushroom Soup

Creamy Leek and Mushroom Soup Recipe

This warm, comforting soup is a unique blend of three mushroom varieties, savory leeks, and a spice blend of garlic and sweet dill. The flavorful broth has a creamy base of milk, heavy whipping cream, and chicken stock. It is ready to serve to your family in less than an hour. 

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Recipe Information

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Total Time

45 Minutes

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      • 1/4 Cup Extra-Virgin Olive Oil
      • 3 Cloves Garlic (Minced)
      • 2 3/4 Cups Leeks (White & Light Green Parts Only, Finely Diced)
      • 4 Cups Wild Mushrooms (Sliced)
      • 4 Cups Button Mushrooms (Sliced)
      • 5 Tablespoons All-Purpose Flour
      • 1 Tablespoon Fresh Dill (Minced)
      • 3/4 Teaspoon Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper
      • 3 Cups Chicken Stock
      • 1/2 Cup Whole Milk
      • 2/3 Cup Heavy Whipping Cream
      • 1 1/2 Tablespoons Sherry Vinegar


  1. In a large Dutch oven over medium-high heat 2 tablespoons of olive oil. Sauté garlic and leeks for 3-4 minutes. Add mushrooms and remaining oil and saute for 10 minutes or until mushrooms are softended.
  2. Add flour, dill and salt & pepper and stir continuously for 2 minutes. Stir in the chicken stock, and bring to a boil, reduce to a simmer for 10 minutes.
  3. Stir in milk & cream, simmer for another 5 minutes and remove from the heat. Stir in the sherry vinegar and serve.

Nutrition & Cost Facts


304 kcal


21 g


21 g


9 g

Cost Per Serving


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