Leek, Potato and Mushroom Soup

Recipe by Feed the Soul


Prep time


Cooking time




  • 1x Onion, chopped

  • 3x Garlic, peeled and chopped

  • 1x Large Carrot, chopped small

  • 6x Celery Stalks, chopped small

  • 1x Leek, tough hard green leafy bits removed, sliced in half, then cut

  • into slices

  • 4-5 Potatoes, washed and cut into 1cm cubes

  • 8x Mushrooms, halved and sliced

  • 2L Vege Stock

  • 2 Tbs Nutritional Yeast

  • Salt and Pepper to taste

  • Optional Toppings

  • Toasted nuts and seeds (dry roast what you want in a frying pan and

  • toss continuously until browned, leave on a plate to cool down.)

  • Fresh Parsley

  • Sliced Spring Onion

  • Sprouts

  • Halved Cherry Tomatoes

  • Nutritional Yeast

  • Salt & Pepper


  • Cut and prep all veges as per the description.
  • Boil water and create 2L of vege stock based on packet
  • instructions.
  • Put about 100ml of the stock in the pan.
  • Add the onions and garlic, stir and cook for about 3-4 mins.
  • Add the celery, carrots & leeks, stir and cook for another 5 mins,
  • adding more stock as the frying pan dries out.
  • Add the mushrooms and potatoes, stir and let it cook for 3-4mins.
  • Add stock and bring to the boil. Stir in nutritional yeast and salt
  • and pepper. Boil for about 10-15mins, or until the potatoes are
  • cooked through.
  • Use a stick blender to blend the soup together.
  • Serve with toppings and sourdough or bread of choice.