potato and mushroom chowder
(1 RATING)
Made this soup for two most wonderful friends and they loved it!
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prep time
20 Min
cook time
8 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 - chopped onion
- 1 - stick butter or margarine
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 cups chicken broth
- 2 cups water
- 1 1/4 cups chopped mushrooms (canned or fresh)
- 2 - stalks celery chopped
- 1 cup sliced carrots
- 2 cups milk
- 1/4 cup parmesan cheese
- 1 tablespoon minced garlic
- 2 cups chopped potatoes
How To Make potato and mushroom chowder
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Step 1Saute 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.
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Step 2Transfer 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.
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Step 3Stir 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Cream Soups
Category:
Vegetable Soup
Diet:
Vegetarian
Keyword:
#pot
Keyword:
#crock
Keyword:
#Soups
Culture:
Southern
Ingredient:
Potatoes
Method:
Stove Top
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