mushroom potato soup!

mushroom soup. remember the potato guts left over from the potato skins? well, this is how to use those up. thick, creamy, garlicy mushroom soup. i love me. here’s how;

you’ll need:
4 tablespoons butter - divided into 2 tablespoons each
1 leek, washed well & sliced (yes, you can use an onion)
1 lb mushrooms, sliced (any type or a mix is a-ok)
1-2 garlic cloves, minced
1 cup white wine
potato guts
1 box of chicken stock (yes, you can use veg stock)

you’ll do:
place 2 tablespoons butter in a dutch oven on low heat. wash & slice the leek, toss in with the butter.

while slicing mushrooms, throw the stems in with the leeks. doesn’t matter how they look as they will be puréed.

when the leeks are tender, add garlic and saute for 1 minute then add wine.

after wine cooks down, add chicken stock, stir & simmer on low for 20 minutes. purée with an immersion blender. add potato and simmer on low.

while you are doing the other, add 2 tablespoons butter to skillet on high heat. slice mushroom caps. stir and brown.

after the soup simmers for at least 10 minutes, mash potato chunks so they will dissolve & thicken soup. it you want it smoother, you can use the immersion blender. be careful not to over blend. that will turn the potato gluey.

add browned sliced mushrooms to soup pot, heat through. that’s it. mmmm.