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The combination of roasted potatoes and mushrooms with a kiss of flavor from the leeks is truly so scrumptious! Roasting the potatoes ahead of adding them to the soup lends additional flavor, one that is a must to try. I like using baby yukon gold potatoes and wild mushrooms, but feel free to choose your favorites, as it can often be hard to find wild mushrooms like "chanterelles, beech, oyster etc" - the standard cremini or button mushrooms are still great!

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

potatoes

1 lb Yukon Gold Potatoes, baby variety, washed, sliced in half or quarters depending on size
2 - 3 Tbsp Avocado Oil
1 tsp Sea Salt
1 tsp Primal Palate Adobo Seasoning
.125 tsp dried Porcini Mushrooms, ground into a fine powder

soup

2 - 3 Tbsp Avocado Oil
1 cup Leek, cleaned/sliced into ¼ “ slices, circular bottom part only
.5 cup Vidalia Onion
8 oz Oyster Mushrooms, or a combo or Beech, Chanterelle - crimini or white button will work as well
3 - 4 Tbsp Otto’s Naturals Non-GMO Cassava Flour
1 cup White Wine, omit & sub chicken broth for Whole30 as needed
4 cups Chicken Broth, use Veggie broth or Vegan
2 tsp fresh Thyme
2 - 3 tsp Sea Salt, more may be necessary depending on broth used
.5 - 1 tsp Black Pepper, or to taste
1 cup Heavy Cream (Whipping Cream), sub dairy free for Paleo or Whole30

garnish, optional

1 - 2 Tbsp Chives, finely chopped
4 pieces Prosciutto, baked til crispy

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 450° - for potatoes, add avocado oil, salt, Adobo seasoning and mushroom powder to a mixing bowl and whisk well. Add potatoes to that bowl and toss to coat. Pour potatoes onto a standard baking sheet, moving potatoes around evenly and flipping them cut side down if desired. Place in the oven and bake until golden brown while you prepare the soup. Typically around 12-15 minutes depending on the size. Remove from oven when done and set aside.
While potatoes roast it’s time to make the soup. Over medium heat, add the avocado oil to a medium sized dutch oven or stock pot. When warm add the leeks and onions, sauteeing until softened and fragrant. Add mushrooms and stir to coat and cook until they have some golden edges.
Sprinkle the flour over this mixture and stir to coat, then deglaze with wine, scraping all the golden bits from the pan. Pour in the chicken broth, thyme, salt and pepper. Bring to a slow simmer, soup should thicken up as it comes to a simmer. Taste and adjust salt and pepper as needed.
To finalize the soup, pour in the cream and stir to fully combine. Add roasted potatoes at this point and stir/warm. If needed, adjust salt and pepper as desired.
Ladle into serving bowls and garnish. I really love adding chopped chives, a few smaller mushrooms and crispy prosciutto on top. Fried leek rings would also be tasty or even a kiss of fresh lemon juice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	657
Fat:	26 g
Carbohydrates:	35 g
Protein:	16 g
Cholesterol:	62 g
Sodium:	1598 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.