Creamy leek and mushroom soup is a cozy, flavorful bowl of comfort welcome in soup season. Earthy meaty mushrooms pair perfectly with the subtle sweetness of leeks to create a simple yet satisfying dish that’s both creamy and light. Perfect for a chilly evening or a warm lunch, this one-pot soup can easily be made vegan, dairy-free, or with regular dairy to suit many dietary needs.
Making this leek and creamy mushroom soup is straightforward. Sauté the leeks and mushrooms until they’re soft and fragrant, then simmer everything together with broth and herbs for added depth of flavor. For a creamy finish, blend part of the soup and stir in your choice of dairy cream or non-dairy cream. Mushrooms are good for you and all of the ingredients in this soup are immune system boosters, great for fall and winter.
Jump to:
Why You'll Like This Recipe
- Make mushroom leek soup dairy-free, vegan, or with regular dairy.
- With wonderful earthy flavors, it's delicious soup.
- If you like cream of mushroom soup, you'll like this too.
For another recipe that uses leeks, try this braised cabbage with leeks and bacon. It's a terrific side dish.
Recipe Ingredients
- Fresh mushrooms: Buy medium white mushrooms, brown mushrooms, or a combination.
- Butter: Unsalted dairy butter or vegan butter.
- Leek: Get a large one. Use the pale green and white portion of the leek, discarding the tough top dark green parts.
- Onion: Use brown, white or yellow onions.
- Garlic: Fresh garlic is best.
- Herbs: Fresh tarragon or fresh thyme leaves add flavor (I use both). Fresh parsley or a little green onion add nice color and garnish.
- Broth: Homemade chicken broth (chicken stock) or vegetable broth for vegetarian and vegan diners. If buying broth, look for low sodium and clean ingredients.
- Milk: Use heavy cream, half and half, or canned coconut milk for creamy soup as a non-dairy option. You don't taste the coconut at all!
- Lemon juice: For a little flavor lift.
- Cornstarch: For optional thickening at the end. For thinner soup, omit.
Please see the recipe card for quantities and all ingredients, salt and pepper.
For broth options, make your own for the best soup. Here's an easy Instant Pot chicken broth recipe, my vegetable broth recipe, and turkey broth recipe for rich flavor.
Substitutions and Variations
- For dried herbs instead of fresh, the swap is approximately ⅓-1/2 as much dried as fresh.
- For the ground black pepper, try white pepper.
- Use fun garnishes such as grated Parmesan, finely chopped Italian parsley, chopped crisp bacon, or crunchy croutons.
- If you can't do coconut milk, also try a plant-based heavy cream substitute.
- Use two tablespoons of olive oil as a sub for butter.
- Incorporate wild mushrooms as part of your mix.
Chef's Tip: Buying mushrooms. Fresh mushrooms have firm caps that are closed underneath with no exposed gills. Mushrooms should not have brown spots, be slimy or withered. For this soup I use both white and brown (cremini) mushrooms, but you can use all of either one.
Recipe Instructions
Chef's tip: How to clean leeks properly. Chop off the dark green top and root end. Discard or save for making broth if desired. Slice the leek in half lengthwise and rinse under cold water to remove any dirt or sandy grit. Lay the leek halves flat, slice in half lengthwise, then thinly crosswise. Have extra leeks? Use them anywhere you would use onions and shallots; in soups, stews, casseroles, and more. Their subtle sweetness is delicious in recipes.
What else do I use leeks in? My gluten-free Thanksgiving stuffing recipe, for another level of flavor.
Serving and Storage
Sometimes I give my soup a couple of pulses in a blender to refine it just a bit (optional). An immersion blender (stick blender) used right in the pot works too. Place the pot in the sink to reduce splattering. Serve it just as it is with more texture. Taste the soup and adjust the seasoning with salt and pepper if desired.
For a little color, add fresh chopped parsley. Serve with a green salad for a nice balance with a fresh lemon vinaigrette. Crusty bread is a nice accompaniment.
Leek and mushroom soup lasts in the refrigerator for up to four days and reheats nicely on the stovetop. Because of the dairy, it won't freeze well but try these options:
- Make the base of the soup without the dairy, freeze, then add cream or milk, or coconut milk upon reheating after thawing.
- Freeze it with the dairy but reheat gently and slowly on the stovetop.
- If it separates, puree it in a blender.
- Use heavy cream as with the higher fat content it will freeze better.
Recipe FAQs
To properly clean leeks, chop off the top part where the stalks are dark green. This part is tougher and not used for cooking. You need only the white and pale green portion of the leek. Slice the leek longways in half and run it under cold water to dislodge any sand, grit, or dirt. Dry the leek and proceed with the recipe.
One great trick is to use canned coconut milk. It's a great replacement for cream in creamy soup, and surprisingly does not impart a coconut flavor. Use it straight from the can or dilute it just a little before adding to the soup.
To make leek and mushroom soup vegan or vegetarian, use coconut milk instead of cream or heavy cream, and replace chicken broth with vegetable broth. Also, to saute the vegetables, use either a plant-based butter or extra virgin olive oil.
If you want to add more vegetable to leek and mushroom soup, try small diced cooked gold potatoes (as they hold their shape better than starchy russets), cooked carrot and celery.
More Meaty Mushroom Recipes
If your a mushroom lover, try steakhouse roasted mushrooms or stuffed portobello mushrooms with goat cheese, or mushroom duxelles – The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in just a little butter. It's a terrific spread for crostini or crackers.
⭐️Did You Make This Recipe?
If you make leek and mushroom soup, please comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.
Originally published 12-8-2013, updated 10-26-24.
📖 Recipe
Leek and Mushroom Soup
Equipment
- Food Processor optional
Ingredients
- 2 pounds fresh mushrooms white, brown or combination
- 2 tablespoons dairy butter or plant-based butter or extra virgin olive oil
- 1 ½ cups thinly sliced leek 1 large leek, light part only
- 1 cup finely chopped onion 1 medium onion
- 3 large garlic cloves finely chopped
- 1 tablespoon fresh chopped tarragon or thyme leaves or use both
- 3 cups low sodium chicken or vegetable broth
- 1 cup cream, half and half, or canned coconut milk
- ½ teaspoon sea salt
- ¼ teaspoon white pepper or black pepper
- 1 small lemon, juiced
- 1-2 tablespoons finely chopped Italian parsley optional garnish
- 1 tablespoon cornstarch for thickening, optional
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Instructions
Prep Mushrooms
- With a paring knife, trim mushrooms stems flush to the base. Discard stems. To clean mushrooms, cup 2-3 mushrooms in your hands and quickly run them under a trickle of cold water, rubbing the mushrooms gently between your hands. Place washed mushrooms on a clean kitchen towel or paper towel. Slice mushrooms ⅛″ thick (3 mm) in a food processor with the slicing blade or by hand.
Cook the Vegetables
- In a large pot (5 quart) heat oil over medium low heat. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Add garlic and herbs, cook 1 more minute, stirring. Add mushrooms. Cook until mushrooms have given off their moisture and cooked down. Most of the liquid should be gone, 20-22 minutes.
Finish the Soup
- Add broth and cream or coconut milk. Heat through and serve hot. Add the lemon juice, then taste and season with additional salt and pepper if desired. If you want the soup a little smoother, pulse in a blender a few times before serving. Note - If you have extra fresh herbs, I add a little more towards the end for a boost of herbal flavor.
Notes
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Nithya says
So delicious. Thank you for this wonderful recipe. My boyfriend who never likes soups absolutely loved it. I can't wait to read your e-book.
Sally Cameron says
Thank you Nithya! Love to hear that, makes me smile. Hope you enjoy the e-book and that it helps you. I also have another new one (for sale $9.99) on smoothies. Find it on my shop page and thanks for subscribing.
Michelle Coates says
I used half and half instead of coconut milk and the lemon juice curdled it. I’ve had other recipes this happens to as well, what am I doing wrong?
Sally Cameron says
Hi Michelle. It's likely because you are adding the lemon juice to hot dairy, in your case, half and half. It's a whole food science thing! If you are geeky about food science and why things work (or don't), check out a great book by Harold McGee called On Food and Cooking.The book explains the whole thing.
Chris Ann says
Looks and sounds so good...have you altered by adding lightly spiced chicken sausage? I found your great blog via a comment you left in Market Hall Food, in March of 2010 re: Mugolio (Pine Cone Bud Syrup) from PrimitiviziaAnd "it's incredible over cheesecake! I wrote about it on my blog". I had hoped to read your post though wasn't able to locate your post about the Mugolio on your blog...enjoy the remainder of your Thanksgiving Weekend, 2019 🙂
Sally Cameron says
Hi Chris, I do sometimes add chicken sausage to pureed soups like the cauliflower recipe on my site but have not tried it with this. On the old post reference to the pine cone bud syrup, I wrote that 10 years ago. When I did some updating it went by the wayside. Hope you had a wonderful Thanksgiving.
Donna Towle says
can it be frozen?
Sally Cameron says
Hi Donna, I've never tried freezing it so I am not sure. If you do, please report back on your test. Thanks!
Stacey says
I wonder how adding spinach or kale would go?
Sally Cameron says
I'm not sure Stacey. This soup is so good just as is. I do know that adding greens would probably make it an not-so-pretty color. What about adding a spinach or kale salad on the side? That way the veggies are raw too. How does that sound?
Mellissa says
This was amazing. My hubby and I loved it. The soup didn't become really creamy and I followed it by everything in the book but I used leeks from my garden which I thought would be better but they didn't grow a whole lot so maybe that's why it didn't become thicker. It was still delicious though and a very light dinner, not heavy on the stomach at all.
Sally Cameron says
Hi Mellissa, glad you liked it. Did you use the conceit milk? Use canned whole full fat coconut milk, not lite and not the stuff in a box or the refrigerated version. Full fat canned coconut milk is like heavy cream. Please let me know.
Linda says
Hi Sally,
I made this for some girlfriends that I had over last week and was asked for the recipe by everyone. I made it especially for 1 of the gals who is Vegan, but everyone liked it. I think the heartiness of the mushrooms makes the difference. Sadly, my daughter is not a fan of mushrooms yet and this soup did not convince her. I'll keep trying! Thanks for the recipe and I agree the tarragon really does make it stand out.
Sally Cameron says
Love to hear that Linda! Thanks!
Amber Wagley says
I plan on making this tonight; it looks delicious. Will I get an okay result using coconut oil instead of coconut butter? Thanks for the recipe!
Sally says
Hi Amber. Coconut oil should be fine. Next time you are at the store, pick up some of the Earth Balance Organic Coconut Spread ("coconut butter"). It's in a blue labeled tub in the refrigerated dairy section. I think you will enjoy that as well. Please let me know how it comes out.
Sally Cameron says
Coconut oil is great. I'm not using the coconut spread anymore. If you are not dairy-free, you could even use real butter or ghee.
Debra Christian says
Hi Sally,
Just had to write to tell you that this is the most delicious mushroom soup I've ever tasted! Had friends in for a light lunch just before Christmas and served it with a nice plate of salad greens, cranberries, toasted walnut, pear and feta and lemon dressing. They raved about the soup and couldn't believe the creamy texture came from the coconut milk. The fresh tarragon really makes this recipe a stand-out. Many thanks for this lovely recipe and your great web-site!
Sally says
Love to hear that Debra! Thanks for commenting back! Yep, coconut milk is neat stuff. I find myself using it more and more.
Sally Cameron says
Sounds like a terrific menu Debra! Your friends were lucky!
jillian says
Hi there, I just found your blog and I am loving it. The photos are gorgeous and the recipes look delicious. It's so refreshing to hear your healthy spin on simple and seasonal foods. I share the same passions; food, faith, and health and admire how you've utilized all three!! Will be visiting often.
Happy New Year to you and your husband,
Jillian (from Rhode Island)
Sally says
Thanks Jillian! Happy New Year to you too, and may it be one filled with good food and good health, fueled by faith! Hope you will subscribe. Stay in touch!
Madonna/aka/Ms. Lemon says
Sally this looks delicious. Your photographer is a genius to make brown food look good. 🙂