Best 14 Mushroom Potato Soup Recipes

MUSHROOM POTATO SOUP

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.

RUSSIAN MUSHROOM AND POTATO SOUP

Steps:

• Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
• Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
• In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

POTATO LEEK & MUSHROOM SOUP

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.

MUSHROOM, LENTIL, AND POTATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

LEEK POTATO MUSHROOM CHEDDAR SOUP

Steps:

• In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown.
• Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
• Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.

HERBED POTATO, MUSHROOM & SPINACH SOUP

Steps:

• In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
• Add the potatoes, water, dill and marjoram, cover and bring them to boil.
• Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
• To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
• Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
• Serve hot. Delicious with garlic bread.

CREAM OF MUSHROOM, TURKEY, AND POTATO SOUP

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.

POTATO, MUSHROOM, AND BLACK BEAN SOUP

Steps:

• Puree tomatoes in a food processor.
• Pour pureed tomatoes into a large pot and place over medium heat. Stir onion, garlic, basil, chives, orange zest, and lemon zest into the tomatoes; cook at a simmer until slightly frothy, 7 to 10 minutes.
• Stir potatoes, mushrooms, black beans, and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.

ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP

Steps:

• Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
• Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
• Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.

PORTOBELLO MUSHROOM AND SWEET POTATO SOUP

Steps:

• Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
• Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
• Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

RUSSIAN - WILD MUSHROOM SOUP WITH BARLEY & POTATO

Steps:

• 1. Put the barley into a pot, pour some boiling water, get to boil then turn down the heat and simmer slowly.
• 2. Clean the mushrooms with water and a sponge. Make sure there are no stuck leaves or pine needles or other things from the forest. Cut the root area of mushroom legs and you can also cut the coarse (low) part of the mushroom leg (usually required with older mushrooms).
• 3. Cut up the mushroom into about half an inch (1.5 cm) pieces and put into the pot. Add boiling stock or water, get to boil and turn down the heat. Remove the foam with the strainer. Add the bay leave, dill seeds, salt and the drained barley and let simmer for about 10 minutes.
• 4. Chop and fry the onion in a separate pan to the clear golden colour.
• 5. Chop the potatoes and grate the carrot.
• 6. Add the potatoes to the soup. Get to a boil and then simmer for 5 minutes
• 7. Add the carrots and onions. Get to boil and let simmer for another 5 minutes. Turn off the heat and adjust salt.
• 8. Let the mushroom soup sit for couple of hours, it will enrich the flavour.
• 9. Serve Russian wild mushroom soup with a spoon of sour cream or a knob of butter. Add some finely chopped herbs into every bowl of soup. Enjoy!

POTATO, LENTIL, AND WILD MUSHROOM SOUP

Steps:

• Add hot water to mushrooms and let stand till soft, about 20 minutes. Heat oil. Saute shallots till soft, 5 minutes. Add potatoes, broth, sausage, lentils and thyme. Add mushrooms to soup, reserving liquid. Strain mushrooms liquid to remove any sediment. Add to soup. Cook till potatoes and lentils are tender and soup is thick, stirring occasionally, about 1 hour and 15 minutes. Transfer sausage and slice. Transfer 1 1/2 cusp soup to blender and puree. Return puree and sausage to soup. Season with walt and pepper.

RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)

Steps:

• 1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
• 2. Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
• 3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
• 4. To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).

CREAMY CHICKEN MUSHROOM POTATO SOUP

Steps:

• 1. In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir and set aside.
• 2. In a large skillet heat oil over medium high heat. Add chicken thighs and brown on both sides. When done , add the chicken to the soup pot mixture.
• 3. Stir well and cover with lid. Cook over medium heat for an hour stirring every 15 minutes.
• 4. After an hour peel and dice potatoes. Also add your carrots or whatever vegetable you prefer. (You don't have to use the same as me)
• 5. Cover and cook for an additional 1 to 1 1/2 hours stirring frequently. Serve with rice or over rice. Or you can butter some rolls and dip.