Potato Soup With Cream of Mushroom (Creamy, One Pot)
Potato soup with cream of mushroom is a quick, creamy soup made by simmering diced russet potatoes in broth, then stirring in a can of condensed cream of mushroom soup and milk. Sautéing onion, garlic and fresh mushrooms first gives it real mushroom flavor, and mashing a few potatoes at the end thickens it without flour or cream. It serves 6 and takes about 55 minutes in one pot.
Quick answer
Soften 1/2 cup onion in 2 tbsp butter, add garlic and 8 oz mushrooms and cook until browned. Add 2 lbs diced russets and 3 cups broth and simmer 15 to 18 minutes, until tender. Lower the heat, stir in one 10.5 oz can condensed cream of mushroom soup and 1 cup milk, mash some of the potatoes and season. About 240 calories per bowl, before toppings.
Potato Soup With Cream of Mushroom
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Potato Soup With Cream of Mushroom Ingredients
- 2 tbsp unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 8 oz white or cremini mushrooms, sliced
- 2 lbs russet potatoes, peeled and cut into 3/4-inch cubes
- 3 cups chicken or vegetable broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup whole milk
- Salt and black pepper, to taste
- Shredded cheddar, crispy fried onions and sliced chives, for topping (optional)
How to Make Potato Soup With Cream of Mushroom
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft, 4 to 5 minutes.
- Add the garlic and mushrooms. Cook, stirring now and then, until the mushrooms release their liquid and start to brown, 5 to 6 minutes.
- Add the potatoes and broth. Bring to a boil (about 5 minutes), then lower the heat and simmer until a fork slides easily into the potatoes, 15 to 18 minutes.
- Turn the heat to low. Stir in the condensed soup and milk and heat gently, without boiling, for 3 to 4 minutes.
- Mash some of the potatoes against the side of the pot with a spoon or potato masher to thicken the soup, leaving the rest in chunks.
- Taste and season with salt and pepper. Ladle the potato soup with cream of mushroom into bowls and add toppings if you like.
Nutrition Facts
Per serving (1 of 6, about 1 1/2 cups) (estimated)
- Calories: 240
- Total fat: 8 g
- Saturated fat: 3.5 g
- Cholesterol: 15 mg
- Sodium: 820 mg
- Carbohydrates: 36 g
- Fiber: 3 g
- Sugar: 5 g
- Protein: 7 g
Estimated from USDA FoodData Central SR Legacy values for butter, onion, garlic, white mushrooms, russet potatoes (FDC 170027), ready-to-serve chicken broth (FDC 174536), condensed cream of mushroom soup (FDC 171155) and whole milk. Salt, pepper and the optional toppings are not included. Low-sodium broth lowers the sodium a lot.
Why Cream of Mushroom Works in Potato Soup
Condensed cream of mushroom soup is already thickened and seasoned, so it turns plain broth and potatoes creamy in a few minutes without a roux or heavy cream. Adding it at the end, over low heat, keeps the dairy from separating. The fresh mushrooms cooked at the start are what make the potato soup with cream of mushroom taste homemade rather than canned, so let them brown before the potatoes go in.
Best Potatoes for Potato Soup With Cream of Mushroom
| Potato | Texture in soup | Best use |
|---|---|---|
| Russet | Starchy, breaks down and thickens | Creamy, thick soup (this recipe) |
| Yukon Gold | Medium starch, holds shape, buttery | Chunkier soup with some body |
| Red | Waxy, stays in firm cubes | Brothy soup with distinct pieces |
Cut the potatoes into even 3/4-inch cubes so they cook at the same rate. Smaller pieces cook faster but turn to mush; bigger pieces need a few more minutes.
Ways to Change Potato Soup With Cream of Mushroom
- Add protein: stir in 2 cups diced cooked chicken or chopped turkey bacon at the end and heat through.
- Make it richer: swap half the milk for half-and-half.
- Make it vegetarian: use vegetable broth and check that the condensed soup is made without meat stock.
- Lower the sodium: use low-sodium broth and a reduced-sodium condensed soup, then season at the end.
- Add greens: stir in a handful of spinach for the last 2 minutes.
Potato Soup With Cream of Mushroom Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Soup is thin | Not enough potato mashed | Mash more potatoes, or simmer 5 more minutes uncovered |
| Soup is too thick | Potatoes absorbed the liquid | Stir in broth or milk a splash at a time |
| Milk separated | Soup boiled after the dairy went in | Keep the heat low once the milk is added |
| Too salty | Regular broth plus condensed soup | Use low-sodium broth next time; add more milk now |
How to Store Potato Soup With Cream of Mushroom
Cool leftovers in shallow containers and refrigerate them within 2 hours. FoodSafety.gov lists soups at 3 to 4 days in the fridge. Reheat over low heat, stirring often, until it reaches 165°F, the temperature FoodSafety.gov gives for leftovers. Potato soup with cream of mushroom thickens in the fridge, so add a splash of milk when reheating. Milk-based potato soup tends to turn grainy after freezing; to cook ahead, freeze the potatoes, vegetables and broth, then add the condensed soup and milk when you reheat.
For a full comfort-food dinner, serve it with our chicken mushroom pot pie or an open-faced roast beef sandwich.
Potato Soup With Cream of Mushroom FAQ
Can I make potato soup with cream of mushroom in a slow cooker?
Yes. Cook the onion, garlic and mushrooms in a skillet first, then put them in the slow cooker with the potatoes and broth. Cook on low for 6 to 7 hours or high for 3 to 4, until the potatoes are tender, then stir in the condensed soup and milk and heat for 15 minutes.
Can I use cream of chicken instead?
Yes. Cream of chicken or cream of celery works the same way; the soup will taste less of mushroom.
How do I make it thicker?
Mash more of the potatoes, or simmer it uncovered for a few minutes. Russets thicken soup better than red potatoes.
Do I need to peel the potatoes for this soup?
No. Scrubbed, unpeeled potatoes add a little fiber and texture. Peeled russets give the smoothest soup.
How many calories are in potato soup with cream of mushroom?
About 240 calories per 1 1/2-cup bowl before toppings, based on USDA FoodData Central values for the ingredients.
Sources
- FoodSafety.gov: Cold food storage charts
- FoodSafety.gov: Safe minimum internal temperatures
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
