Cooking Up Something New: Leek and Mushroom Soup with Potatoes

May 2, 2020 – Kayla Thompson, Adult Services Coordinator

Being cooped up within the house has made my entire family take to the kitchen for some new recipes! My sister made homemade pasta and one of my brothers made chicken pot pie with a handmade crust. Other things we have experimented with have been pork lo mein, chicken fried rice, and chicken curry. Today my younger sister helped me make leek and mushroom soup and I am going to share it below. Leeks are a good source of vitamins A, C, and K, which help with brain and nerve function.


-1 package of white mushrooms (stems removed)
-1 package of portabella mushrooms (stems removed)
-2 tablespoons of olive oil
-2 medium shallots (minced)
-1-2 Large leeks – whites and tender greens (halved lengthwise & thinly sliced)
-2 tablespoons of minced fresh ginger
-1 tsp curry powder
-6 cups of chicken broth (can use vegetable stock)
-½ cup of unsweetened coconut milk
-1 teaspoon of cornstarch mixed with a tablespoon of water
-salt and pepper
-2 tablespoons of lemon juice
-3 stalks of fresh chives (chopped)
-3 stalks of minced celery
-2-3 thinly sliced cabbage leaves
-4 small potatoes diced small with skins


1. Heat 2 tablespoons of olive oil in a large pot. Add the shallots and cook on a high heat until lightly browned (2 minutes). Add the leek, mushrooms, potatoes, cabbage, green onion, celery, and curry powder and cook for 3 minutes. Then pour in broth/stock and coconut milk and bring to a boil.

2. In a bowl blend the cornstarch and water until smooth. Stir this mixture into the soup and bring to a boil on high heat. Once it comes to a boil turn the heat to low and let the soup simmer for about 30 minutes. Add salt and pepper.

3. Stir in lemon juice. 

For an added flourish, chop extra green onions and set some mushrooms to the side to saute. Top the bowls of soup with the green onions and mushrooms. 

Enjoy! The soup stays good in the fridge for about 2-3 days. 


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