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Potato Soup With Cream Of Mushroom Recipe

Potato Soup With Cream Of Mushroom Recipe

There’s something so comforting about a warm bowl of potato soup. When I want a cozy, fuss-free meal, I turn to this Potato Soup with Cream of Mushroom. It’s rich, creamy, and full of flavor. I love how the cream of mushroom adds an earthy depth that pairs perfectly with soft, tender potatoes.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

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

Equipment

  • Large stockpot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle

Method
 

Prepare the Potatoes
  1. 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.
Create the Soup Base
  1. 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.
Incorporate the Potatoes
  1. Add the cooked potatoes to the soup base. Stir gently to combine, being careful not to mash the potatoes.
Add Cheese
  1. Stir in the shredded cheddar cheese until it melts completely, giving the soup a rich, creamy texture.
Simmer
  1. 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.
Serve
  1. Ladle the soup into bowls and top with cooked bacon crumbles and chopped fresh chives, if desired. Serve hot and enjoy!

Notes

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.