Creamy Potato Mushroom Soup

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!

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

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  • 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


  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.


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