Best Creamy Potato Mushroom Soup Recipes

Creamy Chicken Mushroom Potato Soup image

Provided by Linda Pulley

Time 2h50m

Number Of Ingredients 7

8 chicken thighs
26 oz can of cream of mushroom soup
26 oz can of cream of chicken soup
4 medium potatoes
1 c chopped grean onions
1 c chopped carrots
1 c oil

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.

Creamy Potato-Mushroom Soup image

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

Creamy Mushroom & Potato Soup image

Provided by Ashley Burnam @MissAshley

Number Of Ingredients 11

3/4 stick(s) butter
3 cup(s) yukon gold potatoes diced
1 tablespoon(s) minced or chopped garlic
16 ounce(s) baby portebello mushrooms
1 - regular size 14.5oz can beef broth, reduced sodium
1/2-1 quart(s) whipping cream
1-2 bunch(es) green onions chopped
1/2 teaspoon(s) oregano, dried
1/2 teaspoon(s) marjoram, dried
1 bunch(es) chopped leeks
1 - regular size can of vegetable broth

Steps:

Start by washing and dicing the potatoes into 1/2 inch chunks; leaving the skin on. Now is also the best time to slice the mushrooms as well.
On medium/high heat- melt the butter and add in the sliced mushrooms and a generous pinch of sea salt tossing for about 3 minutes. Then add the garlic and potatoes and cover for 5 minutes. The moisture coming out of the mushrooms cooks the taters isn't that awesome?
Add about a tsp-2 tsp of black pepper, oregano, marjoram stir and cover for another 15 minutes, stirring about every 10- (check to see that potatoes are almost fork tender- slightly undercooked is ok, they will finish in the broth)
Lower the heat to medium and Mix in the leeks for 2 minutes and Add in all of the beef broth, stir and re-cover or about 5 minutes
After it begins to boil, add the vegetable broth and 1/2 of the heavy cream, stir and cover until it boils again.
Add salt and pepper to taste- heavy on the pepper(as I mentioned) it's perfect with the large amount of mushrooms
Chop the green onions and put all of them into the soup just before serving It's super goos with sourdough bread!