Madigan made... the best mushroom potato soup.
I know. The best? That is a pretty bold statement.
Ok, maybe this is not the best potato soup ever, but it is the best I ever tried to make.
This is one of our favorite soups for the fall and winter. Just thinking about it makes me want to curl up with a blanket, a book and good cup of soup!
I found the recipe online. When almost 500 cooks rate the recipe at an average of 4.5 out of 5 stars on allrecipe.com, you know it's going to be a good one.
For my version, I blended the potato with my immersion blender (instead of leaving it in chunks). This created a thick soup, without needing to add as much cream and flour. I prefer Yukon gold potatoes and I often add in extra mushrooms, too.
What makes this soup so good?... the potato? the leeks? the mushrooms? I don't know, but it tastes like fall to me!
What are your favorite fall soups?
Mushroom Potato Soup
- Adapted from allrecipe.com
2 tbsp butter, divided
1-2 carrots, chopped
2 leeks, chopped
2 tsp dried dill
2 tsp salt
1/4 tsp pepper
6 cups chicken broth
2 lbs diced Yukon gold potatoes
1 lb of sliced mushrooms
1/2 cup milk
1 tbsp flour
Saute: In a large pot, heat 1 tbsp of olive oil and 1 tbsp of butter over medium heat. Saute and cook the leeks and carrots for 5-10 min.
Combine: Add the seasonings, potatoes and broth. Stir, cover and cook until potatoes are tender (for about 15-20 minutes).
Cook: While the soup cooks, heat 1 tbsp butter and 1 tbsp olive oil in a skillet. Saute the mushrooms until brown and tender. (tip: use a really large skillet or saute in two batches to give the mushrooms some room to brown)
Blend: Using an immersion blender (or food processor) blend the potato soup smooth. Whisk the milk and flour in a separate bowl and stir into the soup to thicken, if still needed.
Add: Add in the mushrooms and serve.
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