This is such a hearty tasty soup that stands on its own or can also be served as a first course. The crisped kale adds another dimension to this velvety soup, fully complimenting the taste and texture. This is a classy, yet easy, soup that we cannot get enough of.
Potato Leek Mushroom Soup with Crisped Kale
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 2 large leeks, washed and chopped
- 1 bunch scallions, save some for garnish
- 8 oz cremini mushrooms, sliced
- 3-5 cloves garlic
- 4 russet potatoes, peeled and cubed
- 1 packet onion soup mix
- 5 cups water
- 1/4 teaspoon Italian seasoning
- Salt & pepper
- 1/2 Tablespoon chili oil (optional)
- 1 bunch kale, washed and chopped with ribs removed
In a Dutch oven or large pot, heat butter and olive oil over medium-high heat. Add leeks, scallions and mushrooms and season with salt and pepper. Sauté until leeks are soft and translucent. I like to add the garlic to the pot and sauté it for about a minute at this point.
Then, add potatoes, soup mix, Italian seasoning, water (You can substitute beef or chicken broth for the water+soup mix, just use 5 cups). Add chili oil if you like a kick. Bring to a simmer then cover, turn the heat down to medium and let it do its thing for about 15-20min or until the potatoes are tender. Then turn the heat off.
Use an emulsion blender to purée the soup. You can also purée in a regular blender in batches, just make sure the lid is vented or else the pressure from the heat will build and soup will splatter all over.
For the crisped kale, heat up a bit of olive oil in a small pan. Sauté the kale + salt and pepper over medium high heat. Cook down and stir-fry until kale is slightly crisped.
Garnish the soup with scallions and crisped kale. Enjoy!