Leek soup, mushrooms and potatoes

Leek soup, mushrooms and potatoes

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Fill up on folate (vitamin B9) with this soup recipe! Leeks, mushrooms and potatoes all contain them.


  • 1 kg of leeks
  • 500 g of Paris mushrooms
  • 2 large potatoes
  • 1 big onion
  • 2 cloves garlic
  • 2 cubes of chicken broth
  • 1 tablespoon flat parsley
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Sea salt
  • Black pepper


Dilute the cubes in 1.5 l of boiling water. Book. Peel the onion and garlic and chop them finely. Put them in a large saucepan with the oil and fry for 10 minutes over very low heat, stirring often.
Clean leeks and mushrooms. Peel the potatoes.
Cut all the vegetables into small pieces of about 1 cm and add them to the onions. Salt and pepper lightly, mix well.
Add the bay leaf and broth. Bring to a boil, lower heat, cover and let simmer for 30 minutes.
When the soup is cooked, sprinkle with parsley, season to taste and mix. Serve hot.

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Photo: Dali