A delightful and creamy soup combining the earthy flavors of mushrooms with the comforting taste of potatoes and leeks.
Heat the butter in a large stock pot over medium heat until melted.
Using unsalted butter allows you to control the salt levels in the soup.
Add the minced shallots and crushed garlic, cooking until fragrant and softened.
Stir frequently to prevent the garlic from burning, which can make it taste bitter.
Incorporate the sliced leeks and diced potatoes, stirring to combine.
Cutting the potatoes into smaller pieces helps them cook faster and evenly.
Pour in the hot water, season with salt and pepper, and bring to a boil.
Using hot water speeds up the boiling process.
Reduce the heat to a simmer, add the mushrooms, and cook until the potatoes are tender.
Stir occasionally to ensure even cooking and prevent sticking.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling and spills.
Stir in the milk and adjust the seasoning to taste.
Adding the milk at the end prevents it from curdling during cooking.
Serve the soup warm, garnished with fresh herbs or croutons.
A sprinkle of chopped parsley or chives adds a fresh touch to the presentation.
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