Cream-soup made of leek, potatoes and mussels

A nice combination of tender leek and potatoes will suit to anyone. The cream consistence of vegetables will not require adding milk or cream in the soup which is important for many people. Mussels will bring an interesting note. If you don’t like them or fail to find, just replace with cold or hot smoked fish, for instance, salmon. This soup is perfect with fish notes. Replace butter with olive oil and feel free to eat during Lent.
Cooking time — 30 min
Complication — simply
Main ingridient: vegetables
Category: soups and broths
Kitchen: author


For vegetable broth:

  • Carrot - 1 big;
  • Leek - 2 pc;
  • Celery stalks - 2-3 pc;
  • Garlic - 3 cloves.


  • Leek - 5 big stalks;
  • Potatoes - 4 pc;
  • Butter - 50 g;
  • Olive oil - 2 tbsp;
  • Salt, fresh ground black pepper;
  • Mussels for serving (I had them in oil with verdure) - 140 g.

Step 1

Cook vegetable broth. Peel vegetables, cut in big pieces and pour with 2 litres of cold water. When it gets boiled, slow down the heat and cook for 20 minutes.

Step 2

Meanwhile, let’s prepare vegetables for soup. Cut out green ‘tails’ and root from the leek, remove the top white layer as well.

Step 3

Halve alongside and then cut into segments of average size.

Step 4

Leave the long half of the last fifth stalk for dressing, put it aside for now.

Step 5

Wash out well the cut out leek because of the ground between the layers.

Step 6

Meanwhile, peel potatoes and cut into cubes.

Step 7

Heat the butter in a saucepan.

Step 8

Put potatoes and onion into it. Fry for 5 minutes on a good heat, keep on mixing to prevent leek from burning.

Step 9

Pour vegetables with the broth (1.5 litre).

Step 10

Get it boiled, sprinkle with salt and pepper. Put on the cover and cook on low heat for 20 minutes.

Step 11

Cut the long half of leek into fine sticks.

Step 12

Wash out well and dry out with a paper towel.

Step 13

Heat the oil in a frying pan and fry the onion sticks for a couple of minutes on medium heat, mixing up. Fry until golden colour.

Step 14

Arrange the onion on a plate with paper towel to remove extra butter.

Step 15

When the soup is ready, make a puree using immersion blender until it gets flat and smooth. Taste for salt and pepper.

Step 16

I had mussels like you see here. I decided to demonstrate how they look like.

Step 17

Pour the soup over the plates, put several mussels on top and dress with leek. Bon appetite!

Bon appetite!
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