Recipe: Perfect Creamy Mushroom and Potato Soup

Simple, delicious, fresh and tasty.

Creamy Mushroom and Potato Soup. Try Our Easy-To-Make Potato Soup Recipes. Browse & Share Now w/ Your Friends! This Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more.

Creamy Mushroom and Potato Soup 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. It's 16 oz of sliced baby portobello mushrooms.
  2. Prepare 1 stick of butter.
  3. It's 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. You need of Salt & pepper.
  7. Prepare 1 tsp of dried thyme.
  8. You need 1 tsp of dried oregano.
  9. You need 1/4 tsp of ground nutmeg.
  10. It's 1 tsp of granulated garlic.
  11. It's 4 cups of milk.
  12. You need of @ 3 cups Leftover Sage augratin potatoes.
  13. It's 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 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..

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.