Potato, Leek & Mushroom Soup

Ingredients

• 4 tablespoons butter, ghee, or olive oil
• 2 leeks, chopped
• 3 cloves garlic, chopped
• 2 pounds cremini mushrooms, roughly chopped
• 6 mushrooms reserved and sliced thinfor garnish
• 3 tablespoons thyme, chopped
• 1 quart chicken stock or vegetable stock + 2 cups to adjust thickness if needed
• 3 large potatoes, peeled and cut in 1" cubes, about 4 cups (any type of potato will do)
• 1 Parmesan rind (optional, but recommended)
• Juice of 1⁄2 lemon + more to taste, if needed
• Salt
• Chives, chopped for garnish

Instructions

1. 1

   In a large soup pot, heat the butter over medium heat. Add the leeks and two generous pinches of salt. Cook about 10 minutes, stirring occasionally, until leeks are very tender. Add the garlic and sauté another 30 seconds.

2. 2

   Add the mushrooms, thyme, and another pinch of salt. Stir and cook 15 minutes until mushrooms start to brown.

3. 3

   Add the stock, potatoes, and Parmesan rind. Bring to a boil, reduce to a simmer, and cook uncovered for 30–40 minutes, until potatoes and mushrooms are tender. Taste and add salt as needed. Remove the Parmesan rind and discard.

4. 4

   Working in batches, transfer the soup to a blender and mix until smooth or using a stick blender to blend in pot. Adjust seasoning to taste, add salt and lemon juice as needed. Add broth to desired consistency

5. 5

   In a sauté pan, heat 1 teaspoon olive oil and sauté the thinly sliced mushrooms until tender, along with a pinch of salt.

6. 6

   Ladle the soup into bowls and garnish with chopped chives and sautéed mushrooms.