Potato and Mushroom Soup
Welcome to December’s installment of the Secret Recipe Club! I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break. I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years. I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu). In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup. By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste. I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner. WINNER!!!!
- 2 tbsp extra virgin olive oil, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 4 cups vegetable brother
- 2 cups water
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup Greek Yogurt (I used So Delicious)
- Heat 1 tbsp of olive oil in a dutch oven over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf.
- Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. (optional: I used an immersion blender at this point to make it more "cream of" style)
- Heat the remaining olive oil in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- Stir the Greek yogurt and flour into the soup to thicken. Serve soup hot and enjoy!
This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker. So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!