Potato and Mushroom Chowder

Potato And Mushroom Chowder

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Lynne Lee


Made this soup for two most wonderful friends and they loved it!


★★★★★ 1 vote

20 Min
8 Hr
Stove Top


  • 1
    chopped onion
  • 1
    stick butter or margarine
  • 1 tsp
    sea salt
  • 1 tsp
  • 2 c
    chicken broth
  • 2 c
  • 1 1/4 c
    chopped mushrooms (canned or fresh)
  • 2
    stalks celery chopped
  • 1 c
    sliced carrots
  • 2 c
  • 1/4 c
    parmesan cheese
  • 1 Tbsp
    minced garlic
  • 2 c
    chopped potatoes

How to Make Potato and Mushroom Chowder


  1. Saute garlic,onion, carrots, mushrooms and celery with 1/2 of the butter until soft. Add potatoes and the rest of the butter along with garlic salt, salt and pepper to taste. I use parsley garlic salt. Continue saute until potatoes are coated well with butter and start to brown.
  2. Transfer this to warm crock pot and add broth and water and stir well. Cook on low for 6-8 hours or 3-4 hours on high.
  3. Stir well and add milk - I use 1/4 cup half and half and 1 3/4 skim milk. Add cheese and stir well and cook on high for an additional 30 minutes. I add 3 tablespoons of corn starch with 1/4 cup water mixed well along with 1 3/4 cups of instant potatoes to thicken my soup at this point.
    Serve with cheeses, croutons and sour cream if desired.

Printable Recipe Card

About Potato and Mushroom Chowder

Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian
Hashtags: #pot #crock #Soups

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