Potato, leek, mushroom and cream soup

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 2 hours 10 min
• 🍽️ Servings: 4-6

Ingredients

• 4 medium potatoes, peeled and chopped
• 2 leeks, chopped (white and light green parts)
• 8 oz mushrooms, chopped
• 4 cups water
• 1 tsp salt (to taste)
• 1 tbsp gelatin (bloomed in 1/4 cup water)
• 1 cup heavy cream
• 4-6 eggs (for soft boiling)
• 2 spring onions, chopped (for garnish)

Directions

1. Peel and chop potatoes, leeks, and mushrooms.
2. Add vegetables to a pot with 4 cups water and 1 tsp salt.
3. Boil on medium heat for 2 hours.
4. Bloom 1 tbsp gelatin in 1/4 cup water for 5 minutes.
5. Add bloomed gelatin and 1 cup cream to the pot.
6. Blend with an immersion blender until creamy.
7. Soft boil eggs in a separate pot (6 minutes), then peel.
8. Serve soup topped with halved soft boiled eggs and chopped spring onion.