Here’s a simple, hearty Crockpot Mushroom and Potato Soup—comforting, budget-friendly, and easy to adapt 🌱
Crockpot Mushroom & Potato Soup
Ingredients
- 1 lb mushrooms (button or cremini), sliced
- 4–5 medium potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk, half-and-half, or cream (optional, for creaminess)
- 2 tbsp butter or olive oil
- 1 tsp dried thyme
- ½ tsp dried rosemary (optional)
- Salt & black pepper, to taste
- Optional add-ins:
- ½ cup sour cream or cream cheese
- 1 cup shredded cheddar or Parmesan
- Fresh parsley or green onions for garnish
Instructions
- Optional flavor boost:
Sauté mushrooms, onion, and butter/olive oil in a skillet for 5–7 minutes until lightly browned. (You can skip this if short on time.) - Add to crockpot:
Transfer mushrooms, potatoes, onion, garlic, broth, thyme, rosemary, salt, and pepper to the slow cooker. - Cook:
- Low: 6–7 hours
- High: 3–4 hours
Until potatoes are very tender.
- Make it creamy (optional):
- Stir in milk/cream during the last 30 minutes
- For thicker soup, mash some potatoes or blend part of the soup with an immersion blender.
- Finish & serve:
Adjust seasoning, add cheese or sour cream if using, and garnish with parsley or green onions.
Variations
- Vegan: Use olive oil + plant milk (unsweetened oat or cashew works great)
- Extra hearty: Add diced carrots or celery
- Protein boost: Stir in cooked sausage or white beans
- Garlic lovers: Roast a whole head of garlic and mix it in
If you want, I can tailor this to vegan, dairy-free, or extra creamy, or scale it for meal prep.
