Creamy Potato Mushroom Soup

This Creamy Potato Mushroom Soup is so easy to make and full of flavor. It only takes a few minutes to throw together, and goes perfect with some warm, fresh bread. You are going to love how simple and delicious this soup is.

This creamy potato mushroom soup is really SO simple. I made my husband taste it as soon as he came in the door from work, and he was VERY pleasantly surprised.

After just one bite, he was totally sold, and then he ate 3 bowls. It’s the perfect soup for the cold winter days ahead.

could i use left over baked potatoes for this recipe?

You could most definitely use left over baked potatoes for this recipe, however, we recommend adding them at the end, or omitting the potato baking time, in this recipe.

You could also use any kind of potato for this recipe. I prefer to use baby reds or russet potatoes, but you can use fingerlings or whatever you have on hand.

could this be made into a freezer meal?

This recipe could most definitely be made into a freezer meal. I will sometimes make a double batch, then place the other half in gallon bags, once it has cooled down.

I would eat it within 2 months of making.

could i make this soup recipe in a slow cooker?

You could most definitely make this recipe in a slow cooker, however, we recommend making it in a stock pot, as directed in the instructions.

Here is how to make it in a slow cooker:

Step 1: In a large saucepan, melt the butter on medium-high heat. Add in the mushrooms and saute until tender, about 5 minutes. Slowly stir in the flour until there are no clumps.

Step 2: Add the saucepan ingredients, into the slow cooker. Add in the beef broth.

Step 3: Add in the potatoes, to the slow cooker.

Step 4: Add in the half and half, and stir until well combined.  Let cook on high for 3 hours or low for 6, or until the potatoes are soft. Stir every 30 minutes, as it cooks.

Step 5: Remove from soup and garnish each bowl with salt, pepper, and garlic salt to your liking and serve.

have you heard about our restaurant copycat cookbook?

Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

watch how to make our favorite, Easy Cheesy Bread:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.

We take you through each recipe, step by step, and show you exactly how to make it. Each recipe is tried and true, so you know your picky eaters will like it, too.

This bread is so delicious to dip in the soup. It is also incredibly easy to make. Watch how to make our Easy Cheesy Bread, here:

Looking for more soup recipes?

Slow Cooker Nacho Grande Soup
Slow Cooker 8 Can Taco Soup
Instant Pot Chicken Noodle Soup
Ground Turkey Sausage Ravioli Soup
Slow Cooker Ham and Bean Soup

Serves: 4

Creamy Potato Mushroom Soup

This Creamy Potato Mushroom soup got 5 stars from my husband! He was hesitant at first, but after one bite, he was SOLD!

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/4 cup butter
  • 1 lb portobello mushrooms, finely diced
  • 1/4 cup flour
  • 1 14.5-oz can of beef broth
  • 2-3 red potatoes, diced (mine were about 1/2" pieces)
  • 1 cup half and half
  • salt to taste
  • pepper to taste
  • garlic salt to taste

Instructions

  1. In a large saucepan, melt the butter on medium-high heat. Add in the mushrooms and saute until tender, about 5 minutes.
  2. Slowly stir in the flour until there are no clumps.
  3. Add in the beef broth, and heat to a boil.
  4. Add in the potatoes, reduce to a simmer and cover for 15 minutes (until potatoes are tender), stirring occasionally.
  5. Add in the half and half, and stir until heated through (you don't want it to boil, just get hot!). Add the salt, pepper, and garlic salt to your liking and serve.

Nutrition

Calories

152 cal

Carbs

34 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
491
https://media.sixsistersstuff.com/recipe/creamy-potato-mushroom-soup/

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

creamy-potato-mushroom-soup-2

Print Friendly, PDF & Email

Comment on this Recipe

6 Responses to “Creamy Potato Mushroom Soup”

Leave a Comment