Ingredients
Main Ingredients
- 2 tbsp butter
- 1 onion, diced
- 2 cups mushrooms, sliced
- 3 cups potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Melt Butter: In a large pot over medium heat, melt the butter until it is fully liquefied and begins to bubble gently.
- Sauté Vegetables: Add the diced onion and sliced mushrooms to the pot. Cook, stirring occasionally, until both the onions are translucent and the mushrooms are soft, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the peeled and diced potatoes, then pour in the vegetable or chicken broth. Mix well to combine all ingredients evenly.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the potatoes are tender when pierced with a fork.
- Blend Soup: Using an immersion blender, blend the soup partially or fully to your desired texture—smooth and creamy, or with some chunky bits remaining for texture.
- Add Cream and Season: Stir in the heavy cream gently to combine. Season with salt and pepper to taste, adjusting seasoning as needed.
- Heat Gently and Serve: Warm the soup over low heat, being careful not to boil it after adding the cream. Once heated through, serve immediately for best flavor and texture.
Notes
- Avoid boiling the soup after adding the heavy cream to prevent curdling.
- Substitute heavy cream with half-and-half for a lighter, lower-fat version of the soup.
- For a richer mushroom flavor, consider adding a splash of white wine while sautéing the vegetables.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegetarian
