Mushroom and Potato Soup

Hello Lovely,

I know it's been forever since I've shared a recipe with you guys, do I was super excited to get back into the kitchen and share my newest obsession. I'm really loving soups right now. Today I bring you the third soup I experimented with. This is actually my favourite out of the three and I ate it the night I made it. It tastes like potato soup, nothing extravagant but not so plain that it's boring. You can use this as a base soup and add anything you want to it, like broccoli, turkey, chicken, carrots, etc. Have fun with it! Just remember that because of the potatoes, this soup is already high in starch, so be careful what you choose to add if you're trying to keep this recipe healthy. It is actually enough for 2-4 servings depending on how you eat it.



  • 2 tbsp oil
  • 1 large mushroom, rinsed and finely chopped,
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1⁄4 cup cream
  • 1 cup part skim mozzarella cheese
  • salt and pepper to taste


  1. In a large saucepan, heat oil over medium-high heat.

  2. Add leeks and celery and sauté until they begin to soften.

  3. Add garlic and sauté for another minute.

  4. Add potatoes and vegetable broth and bring to a boil.

  5. Reduce heat to low and simmer for about 30 minutes.

  6. Add cream (I used fat free lactose free milk) and cheese.

  7. Puree soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.