There's something irresistibly comforting about a bowl of leek mushroom soup on a chilly day. The gentle sweetness of leeks, the earthy richness of mushrooms, and the subtle depth from bacon and thyme all come together in this soup that's elegant enough for company but simple enough for a weekday meal. This version is lightly thickened (without heavy cream), so it feels satisfying without being too heavy.
For those who've tasted countless mushroom soups and found them either too watery or overwhelming, this recipe strikes a balance. The leeks bring a mellow onion-like flavor, while the mushrooms deliver umami without overpowering. The bacon adds savory depth, but you can omit it for a vegetarian version. Fresh thyme lifts the aroma, and a roux (butter + flour) gives just enough body to make it feel substantial.
🍄🟫Why This Leek Mushroom Soup Stands Out🍄🟫
- Light but hearty - Many creamy soups get too rich or heavy; this one stays airy but still feels like comfort food.
- Fast to make - From chopping to serving in about 20 minutes.
- Vegetarian-adaptable - Skip the bacon and use vegetable stock for a fully meat-free version.
- Flavor layering - Leek, mushroom, thyme, and roux combine to deliver complexity in a humble soup.
I used to dislike mushrooms as a child but boy, do I know better now! They are just the best, super versatile and so yummy. Definitely give my Mushroom, Lentil and Cavolo Nero Salad a try too!
Ingredients & Why We Use Them
Leeks: They have a mild onion flavor but are more delicate. They cook down into a silky base without being pungent.
Mushrooms: I prefer chestnut or cremini mushrooms for their meaty texture and earthy flavor. They help carry the soup's backbone.
Butter & Flour (Roux): To lightly thicken the soup and add a creamy mouthfeel without using heavy cream.
Mushroom (or chicken or vegetable) Stock: Serves as the soup's foundation. Opt for low-sodium so you can control the salt.
Thyme: Adds just enough herbal brightness to balance the richness.
Bacon (optional): Adds smoky, savory depth; a few crispy bits at the end elevate texture.
How This Soup Comes Together
First, you gently sauté chopped onion, leek, mushrooms, and thyme (and bacon, if using) until the veggies soften and the mushrooms release their moisture. Meanwhile, in another pot, melt butter and whisk in flour to form a light roux. Slowly pour in the stock while whisking to avoid lumps. Then combine the sautéed vegetables with the roux-based broth, simmer briefly to marry the flavors, taste for seasoning, and serve hot - optionally garnished with crispy bacon bits and fresh thyme.
Frequently Asked Questions
Mix a little flour or cornstarch with cold water (a slurry) and stir it into the soup while it's simmering. Let it cook a few minutes before serving.
That usually happens if the mushrooms were cooked too high or too fast. Cook them over medium heat, allowing them to release moisture slowly before browning.
Slice the white and pale green parts, then separate the rings and rinse under cold water to remove hidden grit and sand between the layers.
Leek Mushroom Soup with Bacon & Thyme
Equipment
- knife
- cooking pan
- saucepan
Ingredients
- 1 yellow onion (finely chopped)
- 1 leek (white and pale green parts), cleaned and sliced into rings
- 8 oz mushrooms (cremini or chestnut), sliced
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 3 cups stock (mushroom, chicken or vegetable)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 3 oz cooked bacon bits or chopped bacon (optional)
- Salt & freshly ground black pepper (to taste)
Instructions
- Crisp up bacon: In a large soup pot or Dutch oven, cook bacon bits (if using) until crispy. Remove and set aside, leaving some fat in the pot.
- Sautée veggies: Add onion, leek, mushrooms, and thyme to the pot. Sauté over medium heat until the vegetables soften and the mushrooms give off moisture, about 5-10 minutes.
- Make roux: In a separate saucepan, melt butter over low heat. Stir in flour to form a roux, whisking constantly for about 1 minute.
- Add stock: Gradually pour stock into the roux, keep whisking to avoid lumps.
- Add the filling: Add the sautéed vegetables (and bacon bits) into the broth. Stir, bring to a gentle simmer, and cook a few minutes until slightly thickened.
- Serve: Season with salt and pepper. Serve warm, topped with reserved bacon bits and fresh thyme if desired.
Notes
- Omit bacon for a vegetarian version.
- For extra creaminess, stir in a splash of cream at the end.
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