Recipe: Eating on a Dime Cream of potato and mushroom soup

Recipe: Eating on a Dime Cream of potato and mushroom soup Delicious, fresh and tasty.

Cream of potato and mushroom soup. This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup with a texture that's thick enough to be filling but made so without any cream. (Of course, if you feel like swirling in a bit of cream at the end for an even richer, more luxurious effect, you sure can!) This Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. It only takes a few minutes to throw together, and goes perfect with some warm, fresh bread. You are going to love how simple and delicious this soup is.

It really is a wonder that with just a few simple ingredients and some spices (thank you so much smoked paprika!) you can make such a warm and comforting dish.

These cream of mushroom soup potatoes are the perfect side dish for any dinner!

My mom's secret recipe is being shared here today as I continue my brand ambassadorship with The Little Potato Company!

You can cook Cream of potato and mushroom soup using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Cream of potato and mushroom soup

1. You need of Soup.

2. It’s 300 grams of Diced potato.

3. It’s 150 grams of Diced mushrooms.

4. Prepare 1 of Vegetable bullion.

5. It’s 2 of Garlic cloves minced.

6. You need 1/2 of Onion minced.

7. You need 4 cup of Water.

8. You need 1/2 cup of Cream.

9. Prepare 1/4 tsp of Salt.

I was fortunate enough to receive products and monetary compensation from The Little Potato Company.

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat.

Cover and cook until tender; drain and set aside.

A warm and cozy comfort food that goes great with anything, fancy or plain.

Cream of potato and mushroom soup step by step

1. Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt..

2. Bring it back to boil and then reduce heat a simmer for approximately 10 minutes..

3. Add the mushrooms and cream and simmer another 5 minutes..

4. Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me). I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn..

Use whatever type of condensed cream soup you like.

I normally use broccoli, mushroom, or chicken depending on the accompanying entree.

They are dense in nutrients, antioxidants and possess anti-cancerous properties..

Make a cheesy, creamy potato casserole for your next family gathering or holiday meal.

Make it easy with frozen hash browns, cream of mushroom soup and cornflakes cereal.