Potato Mushroom Soup
Potato mushroom soup is a super creamy soup packed with flavor. A simple, comforting soup made with creamed potatoes and sautéed mushrooms.
Ingredients
- 2 pound russet potatoes, peeled & diced
- 8 ounce mushrooms, roughly chop half
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 3 tablespoon butter
- 1/4 cup all-purpose flour
- 4 cup chicken broth
- 4 sprig thyme
- 1/2 cup heavy cream
- salt & pepper to taste
Instructions
- First, prep all of the ingredients. Once you start cooking the recipe will move too quickly to prep during the cook.
- In a pot on medium high heat, add the mushroom into the pot without any oil. Allow the mushrooms to sweet and release all the excess water in them. Once the water has evaporated it's noticeable and then toss in the diced onion, garlic and some cooking oil.
- Now, cook everything until browned and fragrant. After, toss in the butter then once the butter has melted add int he flour and cook the flour with the ingredients.
- Toss in the diced potatoes, then the broth and thyme.
- Cover the pot and allow the soup to simmer for 20-25 minutes or until the potatoes are cooked and super soft. You'll want to over cook them slightly before moving to the next step.
- After the potatoes are ready, add in the heavy cream. If done correctly, the thickness of the broth will break down the smaller potatoes and make the broth even creamier.
- Lastly, add salt and pepper to taste then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you