Potato Leek Potage with Mushrooms & Chives

This creamy, savory soup recipe, loosely based on the great Julia Child’s Potage Parmentier is more classically known as Potato Leek soup. We use the addition of carrots, mushrooms, and chives to add more depth of flavor and unique textures to this classic dish perfect with our Chantilly Chardonnay.


  • Idaho Potatoes, peeled and diced  ·  1 pound 
  • Leeks, thinly slice (only the white/light green tender parts)  ·  5 
  • Large carrots, peeled and chopped  ·  3 
  • Water  ·  2 quarts 
  • Heavy cream  ·  ½ cup 
  • butter  ·  2 tablespoons 
  • Button mushrooms, finely sliced  ·  8 ounces 
  • Olive oil  ·  2 tablespoons 
  • chives, finely chopped  ·  2 tablespoons 
  • Herbie’s Mixed Spice  ·  1 tablespoon 
  • Salt and Pepper  ·   


In a large stock pot, simmer potatoes, leeks, and carrots in the 2 quarts of water covered for 20min. Remove the lid and simmer for an additional 20min.

Meanwhile in a medium sauté pan heat 2 tablespoons of olive oil. When the oil begins to shimmer and the pan is hot add the sliced mushrooms. Saute on high until the mushrooms begin to lose their moisture. Add a heavy pinch of salt. Cook for 1 more minute and reserve for garnish.

Once the vegetables in the large stock pot are tender puree them with their cooking liquid in a blender in multiple batches or mash all vegetables in with a fork until smooth.

Stir in heavy cream, 2 tablespoons of butter, and 1 tablespoon of Herbie’s Mixed Spice.

Serve while hot, garnish each serving with 2 tablespoons of sautéed mushrooms and 1 teaspoon of finely chopped chives.

Tommy’s Tip

  • Don’t like mushrooms? The sautéed mushrooms can be replaced by any of your favorite vegetables such as: broccoli, zucchini, spinach etc.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.

Mixed Spice

Mixed Spice

A traditional blend of spices to flavor cakes, biscuits and desserts.