I’ve developed this comforting trio of potato mushroom soup, crispy garlic bread, and refreshing cucumber spread to create a perfectly balanced meal. The soup’s velvety texture comes from the melted processed cheese, while fresh herbs add brightness and depth. The accompanying sides complement the rich soup beautifully.
Ingredients
For the Soup
- 400g (14 oz) potatoes (2 medium), peeled and diced
- 250g (8.8 oz) fresh mushrooms, sliced
- 1 leek (white part only), finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 140g (5 oz) processed cheese wedges (2 pieces)
- 1 liter (4 cups) vegetable broth
- Fresh herbs:
- 1 tablespoon (3g) fresh thyme
- 2 tablespoons (6g) fresh parsley
- 2 tablespoons (6g) fresh dill
- 2 tablespoons (30ml) vegetable oil
- Salt and freshly ground black pepper
For the Garlic Bread
- 3 slices bread
- 2 tablespoons (30ml) sunflower oil
- 2 cloves garlic, minced
- Mixed herbs (parsley, thyme) to taste
For the Cucumber Spread
- 2 medium cucumbers
- 2 tablespoons Greek yogurt or sour cream
- Fresh dill, finely chopped
- 1 small onion, finely minced
- Salt to taste
Instructions
- Prep Work
- Peel and dice potatoes into uniform cubes
- Clean and slice mushrooms
- Wash and chop all vegetables and herbs
- Cut cheese into smaller pieces for easier melting
- Start the Soup Base
- Heat vegetable oil in a large pot over medium heat
- Add chopped leeks, onion, garlic, and celery
- Sauté for 5-7 minutes until vegetables soften
- Season with a pinch of salt to help release moisture
- Cook Mushrooms
- Add sliced mushrooms to the pot
- Cook for 5 minutes, stirring occasionally
- They should release their moisture and slightly brown
- Build the Soup
- Add diced potatoes
- Pour in vegetable broth
- Add fresh thyme
- Bring to a gentle boil
- Reduce heat and simmer 15-20 minutes until potatoes are tender
- Finish the Soup
- Add processed cheese pieces
- Stir until completely melted
- Adjust seasoning with salt and pepper
- Add chopped parsley and dill
- Partially blend if desired for creamier texture
- Prepare Garlic Bread
- Preheat oven to 180°C (350°F)
- Mix sunflower oil with minced garlic and herbs
- Brush mixture onto bread slices
- Bake for 10 minutes until golden and crispy
- Make Cucumber Spread
- Grate cucumbers and salt lightly
- Let stand for 10 minutes
- Squeeze out excess liquid thoroughly
- Mix with Greek yogurt or sour cream
- Add minced onion and chopped dill
- Season to taste
Pro Tips
- Choose waxy potatoes for best texture
- Don’t over-blend the soup – some chunks add interest
- Pat mushrooms dry before cooking for better browning
- Use fresh herbs for the best flavor
- Squeeze cucumbers very well to prevent watery spread
Nutrition Information
Per serving (based on 6 servings, soup only):
- Calories: 245
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 520mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Protein: 9g
- Sugar: 4g
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Storage Instructions
- Soup: Refrigerate up to 4 days, reheat gently
- Garlic Bread: Best served fresh, can be reheated
- Cucumber Spread: Keep refrigerated up to 2 days
Recipe Notes
- For a thicker soup, mash some potatoes against the pot’s side
- Substitute dried herbs if fresh unavailable (use 1/3 amount)
- Make extra garlic bread – it disappears quickly!
- The cucumber spread can also be used as a dip
This comforting meal combines the richness of potato mushroom soup with crispy garlic bread and a fresh cucumber spread. The processed cheese adds luxurious creaminess while fresh herbs brighten every spoonful. Perfect for any occasion, from casual family dinners to entertaining guests.
