Ah, you’re looking for a Crockpot Mushroom and Potato Soup recipe! Here’s a clear, easy-to-follow version you can make in a slow cooker:
Crockpot Mushroom and Potato Soup
Ingredients (serves 4–6)
- 4–5 medium potatoes, peeled and diced
- 8 oz mushrooms, sliced (white, cremini, or a mix)
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream (optional for creaminess)
- 2 tbsp butter or olive oil
- 1 tsp thyme (dried or fresh)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- Optional: 2 tbsp flour for thickening
Instructions
- Prepare the vegetables
- Peel and dice the potatoes, slice the mushrooms, and chop the onion and garlic.
- Add ingredients to the Crockpot
- Place potatoes, mushrooms, onion, garlic, broth, butter/olive oil, thyme, salt, and pepper in the slow cooker.
- Cook
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes are tender.
- Blend or mash (optional)
- For a creamy texture, use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Add creaminess (optional)
- Stir in milk or cream 15–20 minutes before serving.
- For thicker soup, mix 2 tbsp flour with a bit of water to make a slurry and stir it in. Let cook another 10–15 minutes.
- Serve hot
- Garnish with fresh parsley, chives, or shredded cheese if desired.
Tips
- Mushrooms can be white, cremini, or shiitake for deeper flavor.
- For a richer taste, sauté onions and mushrooms first before adding them to the Crockpot.
- Leftovers store well in the fridge for 3–4 days and can be frozen.
If you want, I can make a visual step-by-step diagram showing how to layer ingredients in the Crockpot for this soup—it’s surprisingly handy for slow-cooking recipes.
Do you want me to do that?
