Creamy Mushroom and Leek Soup: A Perfect Comfort for Soup Season

Soup season is in full swing, and if you’re craving a hearty and comforting bowl, you’ve come to the right place! This recipe for creamy mushroom and leek soup is not only easy to make in just one pot, but it’s also incredibly delicious. The earthy flavors of mushrooms and leeks blend together perfectly, creating a rich and creamy soup that will warm you up from the inside out. And let’s not forget the crispy bacon on top – it adds the perfect finishing touch!

Overhead shot of two bowls of mushroom leek soup next to a dutch oven with the rest of the soup in.

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As the temperatures drop in Toronto, it’s time to prepare for the upcoming Canadian winter. And what better way to do that than with a soup-making frenzy! This creamy mushroom and leek soup is the ultimate weapon against the chilly weather. Not only is it quick and easy to prepare, but it’s also freezer-friendly, making it perfect for those busy weeknights. So go ahead and make a big batch – you won’t regret it!

If you’re a mushroom lover, be sure to check out my other mushroom recipes like Mushroom Pot Pies and Creamy Garlic Mushrooms.

A bowl of soup garnished with bacon bits and fresh herbs


The best part about this soup is that it only requires simple ingredients, yet the end result is incredibly flavorful. Here’s what you’ll need:

  • Bacon: Adds a smoky flavor to the soup.
  • Garlic: Freshly minced garlic for the best taste.
  • Onion: A large white or yellow onion finely diced for an extra layer of flavor.
  • Salt and pepper: Adjust to your liking.
  • Mushrooms: I recommend using a mix of white mushrooms and shiitake for their rich and buttery flavors. However, you can use any mushrooms you have on hand, such as portobellos or oyster.
  • Leeks: Adds a mild onion flavor. You can use both the white and green parts of the leek in this soup.
  • Cream: Heavy cream (whipping or double cream) for a luxurious texture.
  • Chicken stock: Homemade or store-bought.
  • Parsley: To garnish and add freshness to the finished soup.

How to Make Mushroom and Leek Soup

Be sure to scroll down for the full recipe!

  1. Cook the bacon until crispy and set it aside.
  2. Cook the onion, garlic, and mushrooms until softened.
  3. Add in the cream and chicken stock.
  4. Blend the soup until smooth, garnish with parsley, and serve!

Three step-by-step photos to show how to make the soup.
A red dutch oven with the soup with a wooden spoon in it.

Frequently Asked Questions

Recipe Notes and Tips

  • Use a dutch oven or a heavy-bottomed pan to make this soup. It will distribute heat more evenly, preventing the soup from burning at the bottom.
  • If you have a small pot, you may need to add the mushrooms in batches to cook them down and reduce their size.
  • While I wanted to keep this soup simple, feel free to add dried herbs or red chili flakes for an extra burst of flavor.
  • If the soup becomes too thick when reheating, simply stir in a little bit of milk to thin it out.
  • Taste the soup before serving and adjust the seasoning according to your preferences.

This soup is perfect on its own and can be served as an appetizer or a main course. Pair it with some crusty bread to soak up all the flavors, or go all out and indulge in some cheesy garlic bread!

Two bowls of mushroom leek soup with spoons in them.

More Soup Recipes

  • Creamy Roasted Cauliflower Soup with Blue Cheese
  • Thai Chicken and Rice Soup
  • Roasted Sweet Potato & Butternut Squash Soup

I love hearing from you! If you’ve tried this mushroom and leek soup recipe, make sure to give it a star rating and let me know what you thought!

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