A comforting and creamy soup featuring potatoes, leeks, and mushrooms, perfect for a cozy meal.
Prepare the vegetables by peeling and chopping the potatoes, leeks, celery, and carrot into small pieces.
Chop the vegetables evenly to ensure they cook at the same rate.
In a large pot, melt the butter over medium heat. Add the chopped vegetables and sauté until they start to soften.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the sliced mushrooms to the pot and cook for a few more minutes until they release their moisture.
Use fresh mushrooms for the best flavor and texture.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Use an immersion blender to puree the soup until smooth. Stir in the cream, thyme, and black pepper.
Blend the soup in batches if using a countertop blender to avoid spills.
Taste and adjust the seasoning if needed. Serve the soup hot, garnished with fresh thyme or a drizzle of cream.
Serve with crusty bread for a complete meal.
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