Potato Soup Recipe Cream Of Mushroom
Equipment
- Large pot or Dutch oven
- Sharp knife
- Vegetable peeler
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 4 medium potatoes peeled and diced
- 1 can 10.5 oz cream of mushroom soup
- 2 cups chicken or vegetable broth
- 1 cup milk whole milk or half-and-half for extra creaminess
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional toppings: Shredded cheese bacon bits, green onions, or sour cream
Instructions
Sauté The Aromatics
- Start by melting the butter in a large pot over medium heat. Add the chopped onions and garlic. Sauté for about 2-3 minutes until the onions soften and the garlic becomes fragrant.
Cook The Potatoes
- Add the peeled and diced potatoes to the pot. Stir everything well so the potatoes get coated with the butter and aromatics. Sprinkle in the dried thyme, salt, and pepper.
Add The Broth
- Pour in the chicken or vegetable broth. The liquid should just cover the potatoes. Let it simmer for about 15 minutes or until the potatoes are fork-tender.
Stir In The Cream Of Mushroom Soup
- Once the potatoes are soft, add the can of cream of mushroom soup. Stir thoroughly to combine everything. Reduce the heat to low and allow it to cook for another 5 minutes.
Add The Milk
- Slowly pour in the milk, stirring constantly. Let the soup heat through for about 5-7 minutes, but avoid boiling it, as this can affect the creaminess. Adjust the seasoning with more salt and pepper if needed.
Serve And Garnish
- Ladle the creamy potato soup into bowls and top with your favorite garnishes like shredded cheese, crispy bacon, or fresh green onions.