Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup
Homemade ‘Mushroom Potato Soup’ Recipe: A Golden Recipe Loved by Kids and Adults Alike!
Perfect as a snack for children or as part of your brunch. Enjoy this comforting, homemade soup.
Main Ingredients- 4 medium potatoes
- 12 button mushrooms
- 1 slice of bread (for serving)
- 1/2 medium onion
- 3 slices of cheese
Seasonings and Other Ingredients- 1000ml milk
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- Pinch of grated Parmesan cheese (for garnish)
- 2 Tbsp chicken stock powder or liquid
- 1/2 Tbsp salt (or to taste)
- 1 Tbsp sugar
- Pinch of black pepper
- 1000ml milk
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- Pinch of grated Parmesan cheese (for garnish)
- 2 Tbsp chicken stock powder or liquid
- 1/2 Tbsp salt (or to taste)
- 1 Tbsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
First, peel and thoroughly wash the 4 medium potatoes. Place them in a pot, cover with enough water to submerge the potatoes, and add 1/2 Tbsp salt and 1 Tbsp sugar. Boiling the potatoes with salt and sugar helps them cook evenly and become tender.
Step 2
Boil the potatoes until they are completely tender and cooked through. You can check for doneness by piercing them with a fork; it should go in easily. Once cooked, drain the potatoes and let them cool slightly.
Step 3
While the potatoes are cooking, prepare the other ingredients. Thinly slice 6 of the button mushrooms and finely chop the remaining 6. Finely chop the 1/2 onion. Chopped mushrooms and onions will add depth of flavor to the soup.
Step 4
In a deep saucepan, melt 2 Tbsp of butter over medium-low heat. Once melted, add 2 Tbsp of flour and whisk continuously for 1-2 minutes to create a ‘roux’. The roux will help thicken the soup to a creamy consistency.
Step 5
Add the chopped 1/2 onion to the roux and sauté for about 1 minute until translucent. Sautéing the onion releases its natural sweetness, enhancing the soup’s overall flavor.
Step 6
Now, add all the sliced button mushrooms and cook for another minute until they soften slightly. You’ll notice their aromatic fragrance intensifying.
Step 7
Slowly pour in 1000ml (about 4 cups) of milk into the saucepan with the sautéed vegetables. Whisk constantly to ensure the roux dissolves smoothly into the milk without lumps.
Step 8
After adding the milk, drop in the 3 slices of cheese and stir until they are fully melted over low heat. The cheese adds a wonderful creaminess and rich flavor. Keep the heat on low once the cheese has melted.
Step 9
Meanwhile, place the cooked and slightly cooled potatoes into a blender along with the remaining 200ml (about 1 cup) of milk. Blend until completely smooth and creamy. For an extra smooth texture, you can blend in batches if necessary.
Step 10
Pour the smooth potato puree and 2 Tbsp of chicken stock into the saucepan. Stir well to combine everything thoroughly. Chicken stock adds a savory depth to the soup.
Step 11
Now, continue to stir the soup over medium-low heat until it comes to a gentle boil. Once it starts to simmer, turn off the heat and taste. Adjust seasoning with salt and pepper if needed.
Step 12
Ladle the hot soup into serving bowls. Sprinkle with a pinch of black pepper to taste. Serve with toasted bread slices and a garnish of grated Parmesan cheese for an extra special touch.
Step 13
Enjoy your delicious and comforting Mushroom and Potato Soup!
