Heat oil in soup pot until it shimmers. Add leeks and mushrooms. Cook until tender over medium heat. Add chicken broth and potatos. Cover and boil on medium heat until potatos are tender and liquid has reduced. Remove cover and mash coarsely with potato masher. Mixture should be thick and chunky. Add salt, pepper, dill and sour cream. Stir well and add cheese. Adjust seasonings to taste. Serve with additional sour cream. NOTE: soup may be served warm or as a cold soup.
I love the taste of cream of mushroom soup and potato leek soup and wanted to combine them both in a flavorful, yet low-fat, bisque. You can experiment with different mushrooms and certainly can make this in a full-fatted version.
This recipe has been added to the following public cookbooks:
Vegetarian-Friendly Soups & Stews,
Karen's Favorite Recipes,
Jenny's Kitchen Cabinet
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
10/11/09 10:29 PM | A nice change of pace!I made this soup when I was coming down with the flu and it was a wonderful, soothing, and filling meal. The meatiness of the mushrooms, richness of the potato leek mixture was a delight.....especially since it was reasonably low fat! Please enjoy! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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