Aunt Pearl’s Mushroom Potato Soup

While practicing social distancing, all I’ve been craving is comfort food, and what’s more comforting than a bowl of a hearty soup.  This Mushroom Potato Soup is my Great Aunt Pearl’s recipe and has been one of my favorites for years.  While I’ve modified it slightly to be gluten-free (the original calls for some flour for thickening) it is still a delicious treat.  I hope you enjoy this family recipe.  

-The Gluten-Free Gal’s Guide


  • 5 tbsp. Butter
  • 2 Leeks (finely chopped)
  • 2-4 Large Carrots (chopped)
  • 6 c. Chicken Broth
  • 1 c. Cream or Half and Half (for a lighter version)
  • 1 tbsp. dill (chopped)
  • 1 Bay Leaf
  • 5 c. Potatoes (diced)
  • 1 lb. Fresh Mushrooms (sliced) 
  • Salt
  • pepper


  1. Prep the vegetables: finely chop the leeks, chop the carrots, chop the dill, dice the potatoes, and slice the mushrooms.  
  2. In a large pot, add 3 tbsp. butter, leeks, and carrots.  Sauté until the leeks and carrots are soft.  
  3. Add the chicken broth, dill, potatoes, and salt and pepper (to preference).  Bring to a boil.  
  4. Reduce the heat and allow to simmer for 30 minutes.  
  5. In a frying pan, use the remaining butter to sauté the mushrooms.  
  6. Add the mushrooms, bay leaf and cream to the soup, stir until fully mixed, and allow to simmer for 15 minutes.  
  7. Allow to cool, serve, and enjoy!
Aunt Pearl’s Mushroom Potato Soup