Part of Me

Potato and Mushroom Soup

Mushroom and Potato Soup

Welcome to December’s installment of the Secret Recipe Club!  I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break.  I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years.  I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu).  In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup.  By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste.  I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner.  WINNER!!!!

Potato and Mushroom Soup

Serves 5-6


2 tbsp extra virgin olive oil, divided

2 leeks, chopped

2 large carrots, sliced

4 cups vegetable brother

2 cups water

2 teaspoons dried dill weed

2 teaspoons salt

1/8 teaspoon ground black pepper

1 bay leaf

2 pounds potatoes, peeled and diced

1 pound fresh mushrooms, sliced

1 cup Greek Yogurt (I used So Delicious)


  1. Heat 1 tbsp of olive oil in a dutch oven over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf.
  2. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. (optional: I used an immersion blender at this point to make it more "cream of" style)
  3. Heat the remaining olive oil in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  4. Stir the Greek yogurt and flour into the soup to thicken. Serve soup hot and enjoy!

This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker.   So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!

21 thoughts on “Part of Me

  1. I’m a huge fan of pureed veggie soups this time of year, so I’ll have to try this one.

  2. So glad it worked out well for you! I always know its a winner too when Grumpy talks about and requests something be made again. 🙂 BTW, Brader’s Artichoke Bruschetta is one of my favorites (shhh, don’t let my brother know that!) Hope you enjoy it also!

  3. This looks delicious. I too have started blending my soups with a hand held Krups blender and it makes a big difference. Creaminess without Cream. I do have one suggestion. If you are going to use Mushrooms, use Mushroom broth. I buy the Better than Bouillon Mushroom base and make my soup stock. That and Miso paste.

    1. Thanks for the suggestions – I’ve used mushroom broth a few times but generally use vegetable stock since I make that in rather large batches and freeze. Might have to look into making mushroom broth this coming canning season 🙂 What type of Miso paste would you suggest? Never tried that before!

      1. I use Yellow Miso because it is mild. If you go to a place that sells Miso, you will find all kinds. White, Yellow, Red etc. depending on the ingredients. There is also supposed to be a Black Miso, but I have never seen it.

        I use Yellow instead of water even when I am cooking Indian Lentil stews. it just perks things up.

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