Potato Mushroom Soup

By The Food Blog

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Ingredients

3 tbsp butter
1 pound cremini mushrooms (sliced)
1 large onion (diced)
2 celery stalks (diced)
2 garlic cloves (minced)
1 tbsp Italian seasoning
8 medium russet potatoes (peeled, chopped into 1/2" cubes)
4 cups low sodium vegetable or chicken stock
2 cups milk
1 tbsp fresh parsley (chopped, (optional, for garnish))
cheddar cheese (grated, (optional, for serving))

Prep Time10mins
Cook Time20mins
Servings8

Instructions

In a large stock pot or Dutch oven, heat the butter and olive oil over medium-high heat until it's foamy but not browned.

Add the mushrooms, onion and celery and cook, stirring occasionally, until the vegetables are tender and mushrooms are browned, about 5 minutes.

Stir in the garlic and Italian seasoning. Cook for another minute.

Add the vegetable broth or chicken broth and the potatoes. Bring to a gentle boil. Cover and cook until potatoes are tender, about 10 minutes.

Stir in the milk and bring to a simmer.

Remove from heat and stir in the parsley, if using.

Serve hot, topped with grated cheese.

Read full recipe

Main Course,Soup

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