DECADENT MUSHROOM-LEEK & POTATO SOUP

INGREDIENTS

• 5 large Eastern potatoes, peeled and coarsely chopped  
• 8 oz. mushroom, chopped 
• 3 large leeks, sliced lengthwise 
• 1 small onion, finely chopped 
• 2 clove garlic minced 
• 2-3 tbsps. olive oil 
• 1 pint cream or half & half 
• 2 14 oz. cans chicken broth 
• 1 tbsp. butter, cut into pieces 
• Salt & pepper, to taste 
• 1 tbsp. fresh parsley  
• 1-2 tbsp. fresh dill 
• ¼ cup dry sherry 
• (Optional) Two sliced of cooked, crumbled bacon 
• (Optional) Grated Cheddar or Parmesan cheese 

DIRECTIONS: 

1. Slice leeks, let soak in cold water for 20 minutes to remove dirt. 

2. Chop potatoes, add to pot and boil in chicken broth, until potatoes are tender (15-20 minutes).  Blend until smooth and slightly thick. (Note: immersion blenders work best; otherwise, blend no more than 1 1/2 cups at a time in blender or else hot soup will fly!). 

3.  Chop leeks & onions.  Sautee in 2 tbsp. oil, until leeks are limp and “sweat,” 3-5 minutes. Add garlic clove, cook 1 more minute.  Now add leek-onion mixture to large pot. 

4. In same pan, sauté mushrooms over remaining olive oil, until slightly limp (3-5 minutes).  Add sherry, cook another 3 minutes. Add half of this to leek-onion-potato mixture.   Simmer for 15 minutes, then puree or blend again. 

5. Add remaining mushrooms, herbs and cream. Cook 5-10 minutes careful not to let soup over boil. Add cut-up butter, but only stir a few times. 

6. Season with salt & pepper to personal taste.  Add bacon and cheese if desired. 

Yields 4-6 servings 

Note: This rich soup is enough for a filling meal.  Serve in smaller quantities as first course for a winter dinner.