Potato and Mushroom Soup

The more uniform the cubes, the more evenly they will cook.

It’s best to split the leek lengthwise and rinse under running water so no grit remains in the soup.

The leek should become soft but not brown, otherwise the soup can turn bitter.

Briefly sautéing the mushrooms brings out more flavor.

Start with a little less stock and add more later if you prefer a thinner soup.

If the potatoes can be easily smashed, the soup is ready to be puréed.

For an extra creamy texture, purée the soup very finely and adjust with a little water or stock if needed.

Add the parsley just before serving to keep it aromatic and bright green.