This mushroom leek soup is so rich and creamy, but the flavors are light and simple. It pairs perfectly with a quiet evening at home. Maybe put the kids to bed early and enjoy this one with a glass of red wine. You deserve it!

This Mushroom Leek Soup Recipe is:

  • an easy recipe that is a part of our plant-based meal plans
  • a soup that will fill you up, but won’t fill you out
  • perfect as a comfort food, that will become one of your favorites
  • perfectly paired with a glass of wine (because you earned it)

Mushroom Leek Soup

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 2 tbsp water
  • 2 leeks
  • 4-5 large Crimini mushrooms
  • 2 cups almond milk
  • 2 cups vegetable broth
  • 1 tsp coriander
  • salt & pepper to taste


  • Rinse the leeks carefully before removing the tops and bottoms, then cut the leeks lengthwise and look for any additional silt. If you see a bit of dirt inside of the leek, just gently rinse it out before slicing the leeks crosswise into small strips.
  • Rinse and dry the mushrooms and then pop out the caps before slicing the caps of the mushrooms.
  • In a medium sized pot, sauté the leeks in the water, over medium heat, for five minutes.
  • Add the mushrooms, milk, broth, and coriander, adjust the heat to medium-high, and allow the soup to come to a gentle boil.
  • Boil the soup for three minutes before removing it from the heat.
  • Salt and pepper to taste and serve immediately.
Tried this recipe?Let us know how it was!
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