soup of onion, mushroom and spuds
Mmmm, a rich and mellow soup that can be a meal in and of it’s self. It’s good enough for guests but easy enough for an everyday family dish. You can lighten the fat content by using low fat cream cheese and all low fat milk instead of using cream and milk.
prep time
25 Min
cook time
25 Min
method
Stove Top
yield
10-14 serving(s)
Ingredients
- 4 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 3 1/2 cups defatted chicken broth
- 8 ounces cream cheese, cut into bits and softened (chilled cream cheese will be grainy)
- 6 slices bacon (optional)
- 1 - onion, chopped
- 12-16 - mushrooms, coarse chopped
- 1 1/2 cups heavy cream
- 1/2 cup milk
- - salt and pepper to taste
- - sliced green onions (all or just the green top to garnish)
How To Make soup of onion, mushroom and spuds
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Step 1In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.
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Step 2Remove potatoes from heat, add the cream cheese and mash with potato masher until cream cheese is melted in and mixture is smooth.
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Step 3In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms, saute until tender. If not using the bacon use a tablespoon of vegetable oil to saute the veggies in.
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Step 4Add the bacon/onion/mushroom mixture to potatoes. Stir in cream and milk, salt and pepper. DO NOT BOIL.
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Step 5Garnish servings with green onions.
- 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!
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