When I want something warm, creamy, and satisfying, I make this potato soup with cream of mushroom recipe. It’s rich, cozy, and full of flavor. The cream of mushroom adds a deep, savory touch that takes plain potato soup to the next level.
I don’t need fancy ingredients or complicated steps just simple pantry staples and a bit of stirring. This recipe is perfect when I’m short on time but still want something homemade and comforting. One bowl always feels like a hug from the inside out.
💖 Why You Will Love This Recipe
This potato soup with cream of mushroom recipe is everything I want in a comforting meal—rich, creamy, and full of bold flavor with minimal effort. I don’t have to peel a mountain of ingredients or babysit the pot for hours.
The cream of mushroom adds a savory, earthy depth that makes every spoonful taste like something special. It’s perfect for chilly nights, easy to meal prep, and flexible enough to dress up with toppings like cheese, bacon, or fresh herbs. If you’re like me and love simple recipes that don’t sacrifice flavor, this one’s a keeper.
How To Make Potato Soup With Cream Of Mushroom Recipe?
🕒 Quick Overview
Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Soup
Difficulty: Easy
Cuisine: American
Yield: 6 servings
🧰 Equipment Needed
- Large stockpot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
🛒 Ingredients
- 2 pounds potatoes, peeled and diced
- 2 cans (10.5 oz each) cream of mushroom soup
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 container (8 oz) sour cream
- 2 cups milk
- 1/2 teaspoon black pepper
- Salt to taste
- Cooked bacon crumbles (for topping)
- Fresh chives (optional, for garnish)
👩🍳 Step-by-Step Instructions
1. Prepare the Potatoes
Peel and dice the potatoes into uniform pieces to ensure even cooking. Place them in a pot of salted water and bring to a boil. Cook until just tender, about 10-15 minutes. Drain and set aside.
2. Create the Soup Base
In a large stockpot, combine the cream of mushroom soup, milk, sour cream, garlic powder, black pepper, and salt. Stir over medium heat until the mixture is smooth and heated through.
3. Incorporate the Potatoes
Add the cooked potatoes to the soup base. Stir gently to combine, being careful not to mash the potatoes.
4. Add Cheese
Stir in the shredded cheddar cheese until it melts completely, giving the soup a rich, creamy texture.
5. Simmer
Reduce the heat to low and let the soup simmer for about 2 hours, stirring occasionally to prevent sticking. This allows the flavors to meld together beautifully.
6. Serve
Ladle the soup into bowls and top with cooked bacon crumbles and chopped fresh chives, if desired. Serve hot and enjoy!
🥣 Serving Suggestions
This hearty soup pairs wonderfully with a slice of crusty bread or a simple green salad. For a more indulgent meal, consider serving it alongside a grilled cheese sandwich.
💡 Tips and Variations
- Vegetarian Option: Omit the bacon topping and ensure the cream of mushroom soup is vegetarian-friendly.
- Extra Vegetables: Add diced carrots or celery for additional texture and flavor.
- Spice It Up: Incorporate a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
- Cheese Variations: Experiment with different cheeses like Gruyère or Monterey Jack for a unique twist.
🥦 Health Benefits For Potato Soup With Cream Of Mushroom Recipe?
Potatoes are a good source of vitamins C and B6, potassium, and dietary fiber. Mushrooms provide antioxidants and B vitamins.
Using milk and sour cream adds calcium and protein to the dish. However, be mindful of the sodium content in canned soups and adjust seasoning accordingly.
🧊 How to Store
After I let the soup cool to room temperature, I transfer it into an airtight container. I keep it in the fridge for up to 4 days. The flavors actually deepen over time, so it tastes even better the next day.
If I want to store it longer, I freeze it. I pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving a little space at the top for expansion. It stays good in the freezer for up to 2 months.
When I’m ready to eat, I thaw it in the fridge overnight and reheat it slowly on the stove over low heat, stirring often to keep the creamy texture smooth.
📝 Note
For a smoother soup, consider blending a portion of the soup and then mixing it back in. This creates a creamy consistency while still retaining some chunky texture.
🏁 Conclusion
This potato soup with cream of mushroom recipe is my go-to when I need comfort in a bowl. It’s creamy, hearty, and full of flavor without needing much effort. I love how the mushrooms bring in that rich, savory depth, while the potatoes make it filling and cozy.
Every time I make it, I end up with leftovers that taste even better the next day. If you’re craving something warm and simple, this recipe always delivers. Give it a try—I’m pretty sure it’ll become one of your favorites too.
Potato Soup With Cream Of Mushroom Recipe
Ingredients
Equipment
Method
- Peel and dice the potatoes into uniform pieces to ensure even cooking. Place them in a pot of salted water and bring to a boil. Cook until just tender, about 10-15 minutes. Drain and set aside.
- In a large stockpot, combine the cream of mushroom soup, milk, sour cream, garlic powder, black pepper, and salt. Stir over medium heat until the mixture is smooth and heated through.
- Add the cooked potatoes to the soup base. Stir gently to combine, being careful not to mash the potatoes.
- Stir in the shredded cheddar cheese until it melts completely, giving the soup a rich, creamy texture.
- Reduce the heat to low and let the soup simmer for about 2 hours, stirring occasionally to prevent sticking. This allows the flavors to meld together beautifully.
- Ladle the soup into bowls and top with cooked bacon crumbles and chopped fresh chives, if desired. Serve hot and enjoy!