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Cream of champignon soup with leeks

Author
Cookinero 21 Dec 2025
630
Cream of champignon soup with leeks

Aromatic and delicate cream soup of champignons is an easy to prepare, but very tasty and impressive first course. To prepare it, you will need one large or two small potato tubers, onions, champignons, butter, water and cream. You can replace the water with vegetable or chicken broth. Then the cream soup will be even more rich and nutritious.

How to cook Cream of champignon soup with leeks

Step 1

Cream of champignon soup with leeks

Finely chop the onion. Chop the mushrooms for frying. Dice the potatoes.

Step 2

Cream of champignon soup with leeks

Melt 50 g of butter in a frying pan with high sides. Put the chopped onion in the frying pan. Fry the onion until light golden brown for 3-4 minutes. Put the chopped champignons in with the onion. Fry the onion and champignons for 5-7 minutes. Add salt and pepper to taste.

Step 3

Cream of champignon soup with leeks

Melt the remaining butter in a saucepan with high sides. Place the potatoes in the pan and fry them until golden brown over medium heat for 5-7 minutes. Place the fried champignons and onions in the pan. Pour a glass of warm boiled water into the pan. Simmer the vegetables and mushrooms under the lid for 10 minutes.

Step 4

Cream of champignon soup with leeks

Pour the cream into the pan and simmer for another 3-5 minutes. Beat the ingredients with an immersion blender until smooth. Divide the cream soup into portioned plates and serve. Enjoy!

Cream of champignon soup with leeks - FAQ About Ingredients, Baking Time and Storage

Yes, you can use coconut cream, cashew cream, or any plant-based heavy cream substitute for a dairy-free version. Adjust thickness with broth if needed.
Store in an airtight container for 3-4 days. Reheat gently on the stovetop to prevent the cream from separating.
Absolutely! Use vegan butter and plant-based cream. Ensure your vegetable broth (if adding water) is vegan-friendly.
Try cauliflower florets as a potato substitute. They blend smoothly and reduce carb content while maintaining creaminess.
Freeze before adding cream for best results. Thaw overnight, reheat, then stir in cream while warming. Avoid boiling after adding dairy.
Try crispy fried leeks, fresh thyme, a swirl of cream, garlic croutons, or grated parmesan for extra flavor and texture.
Yes! Rehydrate 1 oz dried mushrooms in warm water for 20 minutes (reserve liquid for extra flavor). Use like fresh mushrooms.

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