Easy Mushroom Potato Soup


Easy & Delicious!


This light yet creamy mushroom potato soup comes together in one pot and is topped with crispy mushrooms.

My husband and I like to call this “mush pot soup!"

Gather milk, butter, salt, sage, flour,

vegetable broth, onion, garlic, thyme, potatoes, and mushrooms.

Chop the mushrooms into ¼" slices and the potatoes into 1" cubes.

Dice the onion, and mince the garlic.

Optional first step: Saute about a quarter of the mushrooms in half of the butter until reduced.

Cook 3-5 minutes per side until golden, then remove from the pot and set aside to cool.

Add the remaining butter, mushrooms, potatoes, and onion to the pot and cook covered for 10 minutes.

Once softened, add garlic, thyme, salt, and sage (if using).

Add flour, stir to combine, and cook for one minute.

Stir in vegetable broth and milk, then bring to a simmer and cook for another 10 minutes.

For a thicker soup, blend 2-3 cups of the vegetables with a bit of the broth, then stir back into the soup.

This recipe has a cleanup rating of 3 out of 5, at  A Lil Messy.

Enjoy mush pot soup with loved ones!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!