Ahhh cozy slow-cooker food—excellent choice 🍲
Here’s a rich, comforting Crockpot Mushroom & Potato Soup that basically cooks itself.
Crockpot Mushroom and Potato Soup
Ingredients
- 1½ lbs potatoes (Yukon Gold or russet), peeled & diced
- 16 oz mushrooms (button, cremini, or baby bella), sliced
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk, half-and-half, or cream (your call)
- 2 tbsp butter or olive oil
- 1 tsp dried thyme
- ½ tsp dried rosemary (optional)
- Salt & black pepper, to taste
- Optional add-ins:
- ½ cup sour cream or cream cheese (extra creamy)
- Splash of soy sauce or Worcestershire (deep umami)
Instructions
- Add potatoes, mushrooms, onion, garlic, broth, thyme, and rosemary to the crockpot.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
until potatoes are very tender.
- Stir in butter and milk/cream.
- Use an immersion blender to blend partially or fully (your texture, your rules).
- Season generously with salt and pepper. Add sour cream or cream cheese if using.
Serving Ideas
- Top with chives, parsley, or crispy onions
- Add shredded cheese or a swirl of cream
- Serve with crusty bread or grilled cheese
Easy Variations
- Vegan: Use olive oil + plant milk
- Extra hearty: Add cooked sausage or bacon
- Earthy upgrade: Use a mix of mushrooms (shiitake + cremini)
- German vibe: Add a pinch of nutmeg and serve with rye bread
This is the kind of soup that makes the house smell amazing all day and somehow tastes better the next day 😌
Want it thicker, chunkier, or loaded like a baked potato?
