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.
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watch how to make our favorite, Easy Cheesy Bread:
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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?
Creamy Potato Mushroom Soup Recipe
- ¼ cup butter
- 1 pound Portobello Mushrooms finely diced
- ¼ cup flour
- 14.5 ounces beef broth 1 can
- 3 red potatoes cubed
- 1 cup half and half
- salt and pepper, to taste
- garlic salt, to taste
- 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.
- Add in the beef broth, and heat to a boil.
- Add in the potatoes, reduce to a simmer and cover for 15 minutes (until potatoes are tender), stirring occasionally.
- 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.
- 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.
- Large Saucepan
- Wooden Spoon