How to Make Ultimate Cheesy Potato Mushroom Soup

Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to make a special dish, Steps to Make Super Quick Homemade Cheesy Potato Mushroom Soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cheesy Potato Mushroom Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesy Potato Mushroom Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cheesy Potato Mushroom Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cheesy Potato Mushroom Soup estimated approx 60 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Cheesy Potato Mushroom Soup using 12 ingredients and 4 steps. Here is how you cook that.

Quick and easy mushroom potato soup with a nice cheesy kick.

Ingredients and spices that need to be Prepare to make Cheesy Potato Mushroom Soup:

1. 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. 4 cup frozen diced potatoes (used the frozen because I'm too lazy to cut up tators)
3. 32 oz half and half
4. 4 cup milk
5. 2 cup shredded cheddar
6. 2 tbsp butter
7. 2 vegetable bullion cubes
8. 1 tbsp granulated garlic
9. 1 tsp sea salt
10. 1 tsp pepper
11. 1/4 tsp Hungarian paprika
12. 1/4 tsp Ground thyme

Instructions to make 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

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