Spud Soup with Mushrooms and Marjoram

Spud Soup With Mushrooms And Marjoram Recipe

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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
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


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

About Spud Soup with Mushrooms and Marjoram

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #mushrooms, #potato, #hearty