Creamy Mushroom & Leek Soup

A simple, cozy Creamy Mushroom and Leek Soup comes together in one pot with earthy mushrooms, sweet leeks, and a rich broth.

Updated at: Wed, 14 Oct 2026 10:01:07 GMT

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Ingredients

6 servings

2 tablespoonsbutter

or olive oil

2leeks

medium, white and light green parts only, washed and sliced

16 ouncesfresh mushrooms

cremini, baby bella, or a wild mushroom mix, sliced

2cloves garlic

minced

4 cupschicken stock

or vegetable

½ teaspoonfresh thyme leaves

optional, for a velvety finish

Fresh parsley

or chives, for garnish

Gruyëre cheese

or Parmesan, grated, optional

Texas Toast

or Texas Toast croutons, optional

Instructions

Step 1

Heat butter or olive oil in a large pot over medium heat. Add the leeks, onion, and garlic. Cook until soft and fragrant (about 5 minutes).

Step 2

Brown the mushrooms: Add the sliced mushrooms to the pot. Cook for 5 to 7 minutes until they release their moisture and start to brown.

Step 3

Pour in the chicken or vegetable stock and add the fresh thyme. Bring the mixture to a boil, then lower the heat and let it simmer for 15 to 20 minutes.

Step 4

Blend (optional): For a smooth soup, use an immersion blender to puree part or all of the soup directly in the pot. For a chunky style, leave it as is.

Step 5

Finish and serve: Stir in the heavy cream, season with salt and pepper, and garnish with fresh parsley or chives before serving.