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Creamy Potato Mushroom Soup Recipe

This Creamy Potato Mushroom soup got 5 stars from my husband! He was hesitant at first, but after one bite, he was SOLD!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Best Soup Recipe, creamy potato soup, Easy soup recipe, potato soup
Servings: 4
Calories: 353kcal


  • Large Saucepan
  • Wooden Spoon


  • 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.


Calories: 353kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 548mg | Potassium: 1286mg | Fiber: 4g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 2mg