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Temps are in the 40s and 50s, so we’ve been keeping our eyes on different soup recipes to keep the house warm and our bellies full.
Rahul’s got his own potato soup recipe and we love it. While it changes a bit each time he makes it (just like his chili), I like how he doesn’t need a recipe to follow. The soup varies in taste depending on what we want – more bacon, more potato, thick vs thin broth, etc.
I can smell it cooking on the stove as I type this. So, so good. The cans of cream of mushroom soup give it a great mushroom flavor that blends well with the chicken stock.
Okay, I just snuck a taste of it. I can’t wait to fill my bowl! So light and creamy, but the vegetables remain crunchy and whole.
Rahul’s Cream of Mushroom and Potato Soup
Makes 6-8 servings, perfect for leftovers
- 1/2 stick of butter
- 3 stalks of celery, diced
- 1/2 of a medium-sized yellow onion, diced
- 2 carrots, diced
- 10 small Yukon gold potatoes, peeled and diced
- 1 container chicken broth
- 2 cups whole milk
- 2 cans of cream of mushroom soup
- 3/4 cup half and half
- Pinch of salt and white pepper
- 1/4 tsp coriander
- 1/4 tsp garlic powder
In a large soup pot or dutch oven, melt the butter over medium heat. Add the celery, onion, and carrots and saute for 3-5 minutes or until softened.
Add the potatoes, chicken broth, milk, cream of mushroom soup and half and a half. Stir in the salt, white pepper, coriander and garlic powder. Bring to a boil, then lower the heat and simmer until the potatoes are soft, about 20 minutes.
Puree a portion of the soup using an immersion blender, blender or food processor. We kept some of the potatoes chunky.
Serve with your favorite soup toppings – we added turkey bacon, green onions, and cheddar cheese. This reheats well – we didn’t need to add any liquid to thin it out. I even ate two bowls the next day for lunch (and am thinking of another bowl as I type this)!