Tired of the same old potato soup? This creamy delight, infused with the earthy goodness of cream of mushroom, will make your taste buds dance with joy. Perfect for those chilly evenings or when you’re just in the mood for something comforting and delicious.
Why This Recipe Works
- The combination of creamy potatoes and rich mushroom soup creates a depth of flavor that’s hard to resist.
- It’s incredibly easy to make, requiring just a few simple ingredients and steps.
- This soup is versatile, allowing for numerous variations to suit any palate.
- It’s a great way to use up leftover potatoes or mushrooms.
- The recipe is forgiving, perfect for both novice cooks and seasoned chefs.
Ingredients
- 4 cups peeled and diced potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup diced onions
- 2 tbsp butter
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Onions
Melt the butter in a large pot over medium heat. Add the diced onions and sauté until they’re translucent and fragrant, about 5 minutes. This step builds the flavor base of your soup.
Step 2: Add Potatoes and Broth
Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes. The potatoes should be easily pierced with a fork.
Step 3: Incorporate Cream of Mushroom Soup
Once the potatoes are tender, add the cream of mushroom soup to the pot. Stir well to combine, ensuring the soup is fully integrated into the broth. This will thicken the soup and add a rich, mushroom flavor.
Step 4: Add Heavy Cream
Pour in the heavy cream, stirring continuously to blend it into the soup. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. Be careful not to let it boil, as this can cause the cream to separate.
Step 5: Season and Serve
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs or a sprinkle of cheese if desired. Enjoy the creamy, comforting goodness of your homemade potato soup.
Tips and Tricks
For an even richer flavor, consider sautéing some fresh mushrooms with the onions at the beginning. If you’re looking for a lighter version, substitute the heavy cream with half-and-half or whole milk. To make this soup vegetarian, use vegetable broth instead of chicken broth. For a smoother texture, blend half of the soup before adding the cream. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
Recipe Variations
- Add crispy bacon bits for a smoky flavor and crunchy texture.
- Stir in some shredded cheddar cheese for a cheesy twist.
- Include carrots and celery for added nutrition and color.
- Top with sour cream and chives for a baked potato-inspired version.
- Use sweet potatoes instead of regular potatoes for a sweeter, earthier flavor.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 3 days. Just reheat it gently on the stove, adding a little extra broth or cream if it’s too thick.
Can I freeze this soup?
Yes, but it’s best to freeze it before adding the cream. Thaw in the refrigerator overnight and reheat on the stove, stirring in the cream just before serving.
What can I serve with this soup?
This soup pairs beautifully with a crusty bread, a fresh salad, or even a grilled cheese sandwich for a more substantial meal.
Summary
This creamy potato soup with cream of mushroom is a comforting, flavorful dish that’s easy to make and versatile enough to suit any taste. Whether you’re cooking for a crowd or just want a cozy meal for one, this recipe is sure to please.