Cream of Mushroom Soup with Crispy Leeks

Cream of Mushroom Soup is a classic, but it’s so much more satisfying when made with fresh, wholesome ingredients. Homemade cream of mushroom soup is 10x better than anything you’ll get in a can. It has that slightly hearty quality we crave in cooler weather, while still feeling light and full of goodness. It feels like a warm, cozy blanket on a cold winter’s day, and once you’ve tried it homemade, you’ll see just how easy and rewarding it is.

The crowning glory is the mound of crispy leeks on top, which are so flavorful and pretty. They are a great gluten-free alternative to croutons—and dare I say, even better tasting!

For more cozy soup recipes from scratch, try my Roasted Cauliflower Soup, Creamy Corn Soup (No Cream), Cream of Celery Soup, and French Onion Soup Recipe.

Why You’ll Love This Recipe:

• It’s the perfect light yet hearty soup recipe for a fantastic lunch or dinner option. Stir in some leftover rice or shredded rotisserie chicken to make it even more filling.
• It comes together in about 15 minutes of cooking time, making it a comforting meal you can make any night of the week.
• It’s also easy to omit the butter and cream and use veggie stock to make it a vegan cream of mushroom soup, which is equally delicious!
• It freezes well, too! Make a big batch and portion it out into individual serving containers to microwave when reheating.

Watch my Video Demo of this Recipe Below!

Ingredients:

• Butter or Olive Oil: use either for sautéing the vegetables. Butter adds a lovely richness, while olive oil keeps it a bit lighter in flavor.
• Leeks: use only the white parts for their mild, sweet onion flavor. They’re wonderful both in the soup and crisped up on top for garnish. Be sure to rinse well to remove any grit.
• White Onion: builds a savory base that balances the mushrooms. Yellow onion works nicely, too for a deeper onion flavor.
• Garlic: adds a deeper without overpowering the mushrooms.
• Cremini Mushrooms: To make this soup even easier, I like to use pre-sliced cremini mushrooms from Trader Joe’s. You could also use white button mushrooms or toss in a few wild mushrooms for even more variety.
• Chicken Stock or Vegetable Stock: the chicken broth will create a richer flavor, but you can use vegetable broth for a meat-free alternative.
• Heavy Cream: adds a silky finish to the soup with a nice creamy texture.
• Fresh Thyme adds a touch of herby freshness that complements the mushrooms beautifully. Dried thyme works well, too; use a bit less since dried herbs are more pronounced. Start with 1/2 teaspoon and add more if desired. You can also swap the thyme for fresh parsley.
• Salt and Pepper: season as you go to bring out the full flavor of the soup.

How Do You Clean Leeks for Soup?

Leeks can be a little tricky since dirt often hides between the layers. I like to slice off the dark green tops, cut the white parts in half lengthwise, and rinse them under cold water, gently separating the layers as I go. If you’ve already sliced them, swish them in a water bowl and scoop them out once the grit settles at the bottom.

Step#1: Sauté the Vegetables

• In a large pot over medium heat, melt the butter until foamy.
• Add the chopped leeks, onion, and garlic, and season with salt and pepper.
• Cook until the vegetables are soft and tender, stirring occasionally.
• This step builds the flavorful base for the soup and helps the vegetables release their natural sweetness.

Step #2: Add the Mushrooms and Broth

• Add the mushrooms and cook until they release their juices.
• Stir in the thyme, then pour in the chicken stock or vegetable broth.
• Simmer for about 5 minutes, letting the flavors blend and the broth take on that deep mushroom flavor.

Step #3: Blend Until Smooth

• Carefully transfer the soup to a blender and blend in batches until smooth, or use an immersion blender directly in the pot.
• For a creamy mushroom soup, blend until velvety and even.
• TIP: While pureeing the soup, place a folded, clean dish towel over the top of the blender to prevent hot splatters.

Step #4: Add the Cream

• Pour the blended soup back into a clean pot.
• Stir in the cream and season to taste with salt and pepper.
• Keep the soup warm on low heat, but don’t let it boil, as that can affect the texture of the cream.

Step #5: Make the Crispy Leeks

• In a large skillet, heat the olive oil over medium-high heat.
• Add thinly sliced leeks to the pan and sauté until golden brown and crispy.
• Season with salt and pepper.

Making the Crispy Leek Garnish

The crispy leeks are really what make this Cream of Mushroom Soup shine. They add flavor, texture, and a beautiful finishing touch that makes the soup feel extra special. Leeks are an underrated vegetable, but when sliced thin and fried until golden, they become irresistibly crisp and flavorful. They’re also wonderful in my Potato and Leek Soup, another cozy favorite to try.

To get the crispiest leeks, heat your olive oil well before adding them, and resist the temptation to stir too often. Let them sit for a minute or two to develop that lovely golden color before turning. A light sprinkle of salt at the end brings out their sweetness and makes them the perfect garnish for this soup, an omelet, or my Mini Quiche Recipe with a touch of Gruyère cheese.

Substitutions and Variations

• You can skip the cream entirely for a lighter soup. The blended mushrooms and leeks still make it beautifully smooth and satisfying.
• To make it more filling, stir in some shredded rotisserie chicken or a scoop of cooked rice just before serving. It turns the soup into a hearty main dish.
• If you’re short on time, pre-sliced mushrooms work perfectly, making this soup even easier for busy weeknights. Just be sure to use fresh mushrooms rather than canned – fresh ones have a much better texture and flavor.
• To make this soup vegan, use olive oil instead of butter, full-fat coconut milk in place of the cream, and vegetable broth instead of chicken stock. It will still have the same silky texture and rich mushroom flavor.

How Do You Thicken Cream of Mushroom Soup Without Flour?

This soup naturally thickens as it blends, but if you’d like it a little bit thicker, let it simmer uncovered for a few extra minutes or thicken it with a slurry made from one tablespoon of cornstarch and one tablespoon of very cold water. Mix the two together. Then, reheat the soup until it boils and slowly whisk in the slurry until it thickens.

Storage Tips:

Let the soup cool, then put it into an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently on the stove until warmed through. The crispy leeks can also be stored in the refrigerator. Reheat them in a skillet to crisp back up.

Can You Freeze this Soup?

Yes, this soup freezes beautifully. Let it cool completely, then store it in an airtight, freezer-safe container for up to three months. Reheat gently on the stove or in the microwave until warmed through.

Pro Tips:

• If you’re serving this soup for guests, warm your soup tureen or bowls first. Fill them with boiling water, let them sit for a minute, and then pour it out before ladling in the soup. It’s a simple little trick that keeps everything piping hot at the table—and it feels just a bit more special, too.

• You can make the soup a day or two in advance and reheat it when ready to serve. Just fry the crispy leeks fresh so they stay golden and crisp on top.

More Soup Recipes To Try Next

• Roasted Tomato and Eggplant Soup
• Vegan Cream of Broccoli Soup
• Vegetarian Minestrone Soup
• Easy Tortilla and Chicken Soup
• Bacon Cheddar Potato Soup
• Kale White Bean Sausage Soup

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