How to Prepare Yummy Creamy Mushroom and Potato Soup

Creamy Mushroom and Potato Soup. This Delicious, Rich, Creamy Potato soup Is Flavored Subtly w/ Celery & Onions. We Recommend You Serve It With Fresh Warm Bread And. This Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more.

In a small bowl, combine flour and cream until smooth; gradually stir into 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 can cook Creamy Mushroom and Potato Soup using 13 ingredients and 7 steps. Here is how you achieve 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. It's 1 quart of chicken stock.
6. Prepare of Salt & pepper.
7. You need 1 tsp of dried thyme.
8. It's 1 tsp of dried oregano.
9. It's 1/4 tsp of ground nutmeg.
10. Prepare 1 tsp of granulated garlic.
11. You need 4 cups of milk.
12. It's of @ 3 cups Leftover Sage augratin potatoes.
13. Prepare of Topping like bacon, cheese or green onions.

You are going to love how simple and delicious this soup is. Transfer potato mixture to a food processor; process until smooth. Stir into potatoes along with sour cream, pepper and remaining salt. Sprinkle with cheese; dot with remaining butter.

Creamy Mushroom and Potato Soup step by step

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..

Whilst the mushrooms are frying start making the soup. Remove and discard the bay leaf. 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.