Smashed potato, leek and mushroom with cheesy herb bread
This soup is extremely comforting and easy to make. Perfect for autumn.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 50 g dried porcini
- 1 tbsp butter
- 1 brown onion chopped finely
- 250 g sliced button mushrooms
- 2 leeks white parts only, sliced
- 6 cups of vegetable stock or chicken stock
- 3 large washed potatoes diced into 2cm cubes
- 1/2 cup milk of choice
- salt and pepper to taste
- 2 in white sourdough rolls cuthalf or 4 slices sourdough bread or gluten-free bread
- 4 tbsp grated pecorino cheese, cheddar or gouda
- 4 tsp dried Italian herbs
Shred porcinis into pea-sized pieces and place in a small bowl. Cover with cold water and stand while you start on the soup.
Heat butter in a large stockpot. Add onion and leeks. Cook stirring until translucent and lightly browned. Add button mushrooms and stir well. When slightly browned, add stock and bring to the boil, then add potatoes.
The poricinis should be soft now and can be added to the soup, along with the water they were soaking in. Note: there may be some sediment (sand and dust) sitting at the bottom of the soaking water, so just pour it in gently into the pot discarding any 'murky' water.
Cook until the potatoes are soft (20 minutes). Add milk and cook for further 5 minutes. Season with salt and pepper. Using a soup ladle, smash the potatoes gently ensuring that some cubes retain their shape. Turn off the heat and allow to cool slightly before serving.
To make cheesy herb bread simply mix cheese and herbs in a small bowl, layer on bread and grill until the cheese melts.