Creamy Mushroom Potato Soup Recipes

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CREAMY MUSHROOM-POTATO BAKE



Creamy Mushroom-Potato Bake image

The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 8

2-1/2 to 3 pounds white potatoes, peeled and cubed
1 teaspoon salt, divided
1 medium onion, finely chopped
1/2 pound fresh mushrooms, chopped
3 tablespoons butter, divided
1/2 cup sour cream
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

POTATO LEEK & MUSHROOM SOUP



Potato Leek & Mushroom Soup image

An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!

Provided by Katzen

Categories     < 60 Mins

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

4 medium potatoes, diced
2 cups leeks, chopped
1 stalk celery, chopped
1 large carrot, chopped
8 ounces button mushrooms, sliced
4 tablespoons butter
3/4 teaspoon salt
2 cups vegetable stock (or water)
2 cups milk
1 teaspoon thyme (optional)
ground black pepper, to taste

Steps:

  • 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
  • 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
  • 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
  • 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.

POTATO MUSHROOM SOUP



Potato Mushroom Soup image

Potatoes cooked in broth with mushrooms add body and thickness to this simple, pureed potato mushroom soup.

Provided by Molly Watson

Categories     Appetizer     Entree     Dinner     Lunch     Soup

Time 35m

Yield 6

Number Of Ingredients 9

1 pound mushrooms
2 tablespoons butter, or olive oil
1/2 teaspoon fine sea salt , plus more to taste
1 onion
3 cloves garlic
1/4 cup dry sherry
1 pound potatoes
6 cups chicken broth, or vegetable broth
Black pepper, freshly ground, to taste

Steps:

  • Gather the ingredients.
  • Rinse the mushrooms clean and pat them dry. Trim off and discard any dried stem ends. Roughly chop the mushrooms (don't be too fussy about the chopping; they get pureed in the end).
  • In a large pot, melt the butter or heat the oil over medium-high heat. Increase the heat to high and add the mushrooms and salt. Cook, stirring frequently until the mushrooms release their liquid and start to brown, about 5 minutes.
  • Meanwhile, chop the onion and the garlic. Add the onion to the mushrooms and cook, stirring frequently, until the onion is soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Meanwhile, peel and roughly chop the potatoes.
  • Add the sherry to the pot and cook, stirring, for about 2 minutes.
  • Add the potatoes and broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until all the vegetables are extremely falling-apart tender, about 10 minutes.
  • Use a handheld blender to completely puree the soup. Or carefully whirl it in batches in a blender or food processor. In any case, process the soup much longer than you think is necessary-at least 2 or 3 minutes for each batch-to get a supremely smooth texture.
  • Add salt and freshly ground black pepper to taste.
  • Serve the soup hot, garnished as you like with freshly chopped parsley, chives, or thyme, for example.
  • Enjoy.

Nutrition Facts : Calories 161 kcal, Carbohydrate 24 g, Cholesterol 5 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 1171 mg, Sugar 5 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

MEDITERRANEAN CREAMY POTATO AND MUSHROOM SOUP (VEGAN)



Mediterranean creamy potato and mushroom soup (Vegan) image

This potato and mushroom soup is made with Portobellos for extra flavor. The olive oil béchamel sauce makes it thick and extra creamy.

Provided by The Hungry Bites

Categories     Appetizer     Healthy     Meatless     Vegan

Time 1h

Number Of Ingredients 20

3 tablespoons olive oil
1 pound (450 grams) Portobello mushrooms, diced
1 cup chopped leek
1 onion, chopped
1 garlic clove, whole
1 sweet red pepper, diced
1 yellow or green sweet pepper, diced
1 1/2 pound (700 grams) diced potatoes
1 teaspoon thyme
1 teaspoon smoked paprika
Salt and pepper to taste
2 1/2 to 3 cups water, or enough to almost cover the potatoes
For the béchamel sauce:
6 tablespoons (50 grams) all-purpose flour
4 tablespoons (40 grams) olive oil
Freshly grated nutmeg to taste
1/2 teaspoon sweet paprika
Salt and pepper to taste
2 cups almond milk or vegetable broth, warm
1/4 cup chopped chives or green onions

Steps:

  • Heat a large pot over high heat and sauté the mushrooms with the olive oil until well-browned and fragrant (about 5 minutes).Add the leek, onion, garlic, and peppers and continue to cook stirring occasionally, until the onion is translucent (about 3-4 minutes).
  • Remove and discard the garlic clove and add the potatoes, the thyme, the smoked paprika, salt and pepper, and enough water to almost cover the vegetables (about 2 1/2 - 3 cups).Let it come to a boil, reduce heat and simmer until the potatoes are fork tender, about 30 minutes (it will depend on the size of the diced potatoes).
  • While the soup is simmering, make the béchamel sauce: transfer the olive oil and the flour to a small pot and cook over medium/high heat until the flour is toasted and smells nutty. Remove from the heat, let it cool down for 1-2 minutes and add the almond milk while whisking constantly with a whisk.Add the nutmeg, paprika, salt, and pepper and return to heat. Cook whisking constantly until it starts to thicken.
  • When the soup is ready, add the olive oil béchamel sauce to the pot, stir well and cook for 5 more minutes. Taste, adjust the salt, and serve with chopped chives.
  • Eat!

CREAMY POTATO-MUSHROOM SOUP



Creamy Potato-Mushroom Soup image

This soup is nice thick and creamy soup for a cold day. The bacon, garlic and shallots add a nice light flavour. Nothing overpowering. This soup is very filling. Use 1% milk to cut down on the calories. I served this with a salad.

Provided by heather in Ont

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices bacon
4 cups chopped cremini mushrooms
1/2 cup chopped shallot
1 -2 garlic clove, minced (adjust to your taste)
3 1/2 cups yukon gold potatoes or 3 1/2 cups baking potatoes, cubed
14 ounces chicken broth (fat free low sodium)
2 cups milk (1% low fat)
2 tablespoons cream sherry
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook bacon in a Dutch oven over medium heat until crisp.
  • Remove bacon from pan; crumble and set aside.
  • Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
  • Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
  • Place potato mixture in a food processor or blender, and process until smooth.
  • Return the potato mixture to the pan.
  • Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
  • Ladle soup in to bowls and top with crumbled bacon.

Nutrition Facts : Calories 279.1, Fat 7.1, SaturatedFat 3.6, Cholesterol 19.8, Sodium 724.3, Carbohydrate 42, Fiber 3, Sugar 3.6, Protein 11.9

CREAM OF MUSHROOM, TURKEY, AND POTATO SOUP



Cream of Mushroom, Turkey, and Potato Soup image

Easy and flavorful cream of mushroom, ground turkey, and potato soup.

Provided by Ky_Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 pound ground turkey
1 clove garlic
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
5 medium potatoes, peeled and diced
1 (10.75 ounce) can condensed cream of mushroom soup
2 large onions, diced
½ cup water
2 quarts chicken stock, or as needed

Steps:

  • Heat a large pot over medium-high heat. Add turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic, thyme, and black pepper. Add potatoes, cream of mushroom soup, onions, and water. Pour in enough chicken stock to cover potatoes. Reduce heat to medium-low; simmer soup until potatoes are tender, about 20 minutes.
  • Fill a blender halfway with the cooked onions and potatoes using a slotted spoon. Cover and hold lid down with a potholder; pulse briefly before leaving on to blend. Pour back into the pot. Repeat with any remaining onions and potatoes. Continue simmering soup until flavors are blended, 15 to 20 minutes more.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 40.7 g, Cholesterol 56.8 mg, Fat 9.7 g, Fiber 4.9 g, Protein 20.8 g, SaturatedFat 2.5 g, Sodium 1292.3 mg, Sugar 5 g

MUSHROOM POTATO SOUP



Mushroom Potato Soup image

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.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts :

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