Creamy Potato Leek Soup with Sauteed Mushrooms and Parsley Oil
A silky, comforting potato leek soup blended until smooth and topped with deeply browned mushrooms and a vibrant parsley oil drizzle. Dairy-free, nut-free, and perfect for cozy fall evenings.
Ingredients
- For the soup: 2 tbsp olive oil
- 2 large leeks, white and light green parts only, cleaned and sliced
- 3 cloves garlic, minced
- 1 1/2 lbs small gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened oat milk (or coconut milk for extra creaminess)
- 1 tsp salt (more to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1 tbsp olive oil (for finishing)
- For the mushrooms: 1 tbsp olive oil
- 8 oz mushrooms (cremini, button, or mix), sliced
- Pinch of salt and pepper
- 1/2 tsp balsamic vinegar (optional, adds depth)
- For the parsley oil: 1/4 cup fresh parsley leaves, packed
- 1/4 cup olive oil
- Pinch of salt
Instructions
- 1Cook the soup base
In a large pot, heat olive oil over medium heat. Add sliced leeks and cook 5-7 minutes until soft and fragrant. Stir in garlic and cook 1 minute more. Add potatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are fork-tender.
- 2Blend the soup
Use an immersion blender (or transfer carefully to a blender) and blend until smooth and creamy. Stir in oat milk and a drizzle of olive oil for richness. Taste and adjust seasoning.
- 3Saute the mushrooms
In a skillet, heat olive oil over medium-high heat. Add mushrooms, spread them out, and let cook undisturbed 3-4 minutes for golden edges. Stir, season with salt and pepper, and add balsamic vinegar if using. Cook until deeply browned.
- 4Make the parsley oil
In a small blender or mortar and pestle, blend parsley, olive oil, and salt until smooth and bright green.
- 5Assemble and serve
Ladle soup into bowls. Top with a spoonful of mushrooms and a drizzle of parsley oil. Finish with extra cracked black pepper and crusty bread on the side.
