Mushroom Potato Soup Recipe

Enjoy this cheesy mushroom potato soup recipe, and add your choice of chicken or sausage for a hearty fall meal.

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by Jenny Underwood
6 servings SERVINGS

Ingredients

  • 2 tablespoons preferred fat
  • 1 onion, chopped
  • 1 pound raw ground sausage or 1 pound chicken breast, chopped
  • 1 cup chopped fresh mushrooms or
  • 1/4 cup dried, crumbled mushrooms
  • 2 large potatoes, cubed
  • 2 long carrots or 10 baby carrots, chopped
  • 1 medium sweet potato, cubed
  • Preferred seasonings, to taste
  • 1 quart chicken broth
  • Salt and pepper, to taste
  • 4 ounces cream cheese
  • 1 cup shredded cheddar cheese

Directions

  • In a heavy Dutch oven or pot, melt fat over medium heat.
  • Add in onion and sausage or chicken breast, and cook until onion is translucent and meat is almost done.
  • Add in mushrooms and remaining vegetables, as well as any additional seasonings, and lightly cook for 3 minutes, stirring often.
  • Add in enough chicken broth and water, if needed, to cover all the ingredients. (This is where you can transfer your ingredients to an instant pot or slow cooker.)
  • Bring to a boil, and then turn heat to low and simmer for 1 hour on the stove, or 4 to 6 hours in the slow cooker or the “pressured soup” setting on the electric pressure cooker.
  • After all vegetables are tender, add salt and pepper, cream cheese, and cheddar cheese. Stir to combine, and serve hot with biscuits or cornbread. Note: A delicious variation is to use foraged mushrooms instead of store-bought mushrooms. I like to use hen of the woods, chicken of the woods, chanterelles, and lion’s mane.
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