Mushroom Potato Soup Recipe

5 7 7
Mushroom Potato Soup Recipe
Mushroom Potato Soup Recipe photo by Taste of Home
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Mushroom Potato Soup Recipe

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5 7 7
Publisher Photo
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 2 medium leeks, sliced
  • 2 large carrots, sliced
  • 6 tablespoons butter, divided
  • 6 cups chicken broth
  • 5 cups diced peeled potatoes
  • 1 tablespoon minced fresh dill
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 pound sliced fresh mushrooms
  • 1/4 cup all-purpose flour
  • 1 cup heavy whipping cream

Directions

In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture.
In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).
Originally published as Mushroom Potato Soup in Country Woman September/October 2005, p37

  • 2 medium leeks, sliced
  • 2 large carrots, sliced
  • 6 tablespoons butter, divided
  • 6 cups chicken broth
  • 5 cups diced peeled potatoes
  • 1 tablespoon minced fresh dill
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 pound sliced fresh mushrooms
  • 1/4 cup all-purpose flour
  • 1 cup heavy whipping cream
  1. In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  2. Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture.
  3. In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).
Originally published as Mushroom Potato Soup in Country Woman September/October 2005, p37

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Ronda User ID: 9243902 272682
Reviewed Sep. 5, 2017

"Just made this it's pretty delicious"

MY REVIEW
TropicLuv User ID: 8172619 217043
Reviewed Jan. 6, 2015

"We really enjoyed this delicious soup! It was so easy to make and is areal keeper!"

MY REVIEW
karrmom User ID: 7502895 130064
Reviewed Oct. 5, 2014

"My family LOVED this soup. First weekend in October - yum! Lots of dicing, especially since we doubled the recipe, but completely worth it. Thank you!"

MY REVIEW
dexterexter User ID: 7082318 150234
Reviewed May. 4, 2014

"I make soups for my husband to take to work. He LOVED this soup! I will definitely make it again."

MY REVIEW
pogostk66 User ID: 3778173 97418
Reviewed Nov. 17, 2013

"Family ate until they hurt. Cheesy buiscuts on the side are great."

MY REVIEW
Rufrogi User ID: 7407605 144547
Reviewed Oct. 8, 2013

"No adjustments needed. Absolutely amazing as is!!! Simple enough to make to boot!"

MY REVIEW
patwri User ID: 3334425 61614
Reviewed Sep. 26, 2008

"This is absolutely delicious and very quick & easy to prepare. My family loved it! "It's a keeper!""

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