Recipe: Perfect Creamy Mushroom and Potato Soup

Creamy Mushroom and Potato Soup. This Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes, and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread. This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup with a texture that's thick enough to be filling but made so without any cream. (Of course, if you feel like swirling in a bit of cream at the end for an even richer, more luxurious effect, you sure can!) Bring to a boil.

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. Transfer potato mixture to a food processor; process until smooth. You can have Creamy Mushroom and Potato Soup using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Creamy Mushroom and Potato Soup

1. Prepare 16 oz of sliced baby portobello mushrooms.
2. Prepare 1 stick of butter.
3. Prepare 1/2 cup of a/p flour.
4. You need 1 cup of dry white wine.
5. You need 1 quart of chicken stock.
6. It's of Salt & pepper.
7. It's 1 tsp of dried thyme.
8. Prepare 1 tsp of dried oregano.
9. You need 1/4 tsp of ground nutmeg.
10. You need 1 tsp of granulated garlic.
11. It's 4 cups of milk.
12. You need of @ 3 cups Leftover Sage augratin potatoes.
13. Prepare of Topping like bacon, cheese or green onions.

Stir into potatoes along with sour cream, pepper and remaining salt. Sprinkle with cheese; dot with remaining butter. Whilst the mushrooms are frying start making the soup. Remove and discard the bay leaf.

Creamy Mushroom and Potato Soup instructions

1. Melt butter in large sauce pan over medium high heat and add sliced mushrooms stirring to start cooking..
2. After mushrooms start to cook down add in the wine and cook about 5 minutes. Add in the spices and salt & pepper stirring to combine..
3. Sprinkle with flour and stir to combine. Cook 2-3 minutes. Add in chicken stock stirring to combine..
4. Add in milk stirring to combine..
5. Add in leftover potatoes stirring to break up..
6. Let simmer 15 to 20 minutes to heat through. Take immersion blender and blend to make creamy..
7. Ready to eat! Topped with crumbled bacon..

In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. Say hello to the only soup recipe you will need this fall + winter. These cream of mushroom soup potatoes are the perfect side dish for any dinner!