Potato soup with champignons
6 servings
60 minutes
Mushroom potato cream soup is a delicate dish of French cuisine that combines the creamy taste with the refined aroma of mushrooms. Its roots trace back to the traditions of rural French tables where simple ingredients transform into culinary masterpieces. The velvety texture of potato puree perfectly complements the rich flavor of mushrooms caramelized in butter. The light sweetness of leeks adds extra depth to the soup, while white pepper finishes the composition with a subtle spiciness. This soup is great as a warming winter dish or a light lunch on a cool day. It is served with a drizzle of olive oil that adds freshness and elegance. It pairs wonderfully with crispy baguette, creating a harmonious duet of flavors worthy of a French bistro.
1
Peel the potatoes, cut them in half, pour boiling water over them, bring to a boil, and cook until half-done, about 15 minutes.
- Potato: 1 kg
2
Separate the mushroom stems and chop them very finely. Chop the leek finely as well. Cut the caps into medium pieces. In a thick-bottomed pot, heat 2 tablespoons of butter, add the mushrooms and leek, season with salt, and sauté over high heat for 5 minutes. Then pour in the milk, bring to a boil, and simmer on low heat for 10 minutes.
- Fresh button mushrooms: 500 g
- Leek (white part): 1 piece
- Butter: to taste
- Salt: to taste
- Milk: 1 l
3
Whip the milk with mushrooms and leeks in a blender until smooth, return to the pot. Add potatoes, pouring in a bit of broth. Season with salt and pepper. Cook until the potatoes are completely soft, then mash them in the pot to create a thick soup. Serve drizzled with olive oil.
- Potato: 1 kg
- Milk: 1 l
- Salt: to taste
- Ground white pepper: to taste
- Olive oil: to taste
