Spud Soup with Mushrooms and Marjoram

Spud Soup With Mushrooms And Marjoram

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Patrick Johnson


I have another recipe that seems similar to this but is distinctly different in taste. If you are lucky enough to have access to a farmers market, freshness is best.


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 8 oz
    potatoes, peeled and cut into 1/4 inch dice
  • 1
    yellow onion, cut into 1/4 inch dice
  • 1 large
    leek, sliced, white part only
  • 8 oz
    mushrooms, white cap, sliced
  • 1 Tbsp
    chervil, fresh, chopped
  • 1 Tbsp
    marjoram, fresh, chopped
  • 4 c
    chicken stock
  • ·
    salt and freshly ground pepper to taste
  • ·
    ground nutmeg, to taste
  • 1 c
    sour cream
  • 2 Tbsp
    butter, unsalted

How to Make Spud Soup with Mushrooms and Marjoram


  1. Saute potatoes in a large saucepan over medium heat until golden brown (about 6-7 minutes).
  2. Add leek and mushrooms and cook for 3 more minutes.
  3. Add half of the chervil and marjoram.
  4. Add chicken stock and simmer mixture for 15 minutes or until the potatoes are fork tender.
  5. Adjust seasoning with salt, pepper, and nutmeg (the secret ingredient).
  6. Puree mixture until smooth.
  7. Stir in sour cream and butter.
  8. Sprinkle each serving with chervil and marjoram and serve.

Printable Recipe Card

About Spud Soup with Mushrooms and Marjoram

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American

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