Cheesy Potato Mushroom Soup
Cheesy Potato Mushroom Soup

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, cheesy potato mushroom soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Easy Cheesy Scalloped Potatoes with mushroom soup recipe. This baked casserole is so creamy because of the cream of mushroom soup we use. This is a classic side dish recipe for Thanksgiving!

Cheesy Potato Mushroom Soup is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Cheesy Potato Mushroom Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have cheesy potato mushroom soup using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cheesy Potato Mushroom Soup:
  1. Take 5 cup chopped portabela mushrooms (I bought whole ones and sliced them myself you can buy the pre sliced or chop them how ever you like
  2. Prepare 4 cup frozen diced potatoes (used the frozen because I'm too lazy to cut up tators)
  3. Make ready 32 oz half and half
  4. Take 4 cup milk
  5. Make ready 2 cup shredded cheddar
  6. Prepare 2 tbsp butter
  7. Prepare 2 vegetable bullion cubes
  8. Make ready 1 tbsp granulated garlic
  9. Prepare 1 tsp sea salt
  10. Get 1 tsp pepper
  11. Get 1/4 tsp Hungarian paprika
  12. Make ready 1/4 tsp Ground thyme

I used frozen Potatoes O'Brien (onion & peppers included)and used one Cream of Chicken and one Cream of Mushroom soup and eliminated additional onion. Spray a casserole dish with non-stick cooking spray. In a bowl, combine milk, soup and sour cream. Combine potatoes with milk and soup mixture.

Steps to make Cheesy Potato Mushroom Soup:
  1. Sauté mushrooms in butter with garlic and salt and crushed vegetable bullion cubes
  2. Add potatoes and half and half and milk pepper, paprika, thyme. When you see the green gelatinous stuff forming on top don't freak out its just the butter bullion mix solidifying from being mixed with the cold milk cream and frozen potatoes. Once it all heats up again the butter will melt again and incorporate in the soup
  3. Let soup come to boil then turn down and simmer for 30-45 minutes
  4. After its done simmering and shortly before serving add the cheddar and mix it in until it incorporates into the soup

This will help to prevent sticking while the dish. Amy-Lyn suggested cream of mushroom soup and she used her leftover homemade, but said the canned stuff would do. If you don't like that choice, I'd suggest cream of celery or golden mushroom here-of course if you hate mushrooms, that's not an option so I'd go with the cream of celery or even cheddar cheese soup. Season the mixture with salt and pepper. Top with the crushed corn flakes.

So that is going to wrap this up for this special food cheesy potato mushroom soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!