Potato Mushroom Chowder
Warm up with a comforting bowl of Potato Mushroom Chowder, a velvety, flavor-packed soup that's perfect for cozy evenings. This hearty chowder combines tender russet potatoes, earthy cremini mushrooms, and aromatic garlic and thyme, all simmered in a creamy vegetable broth for a luscious texture. A quick sprinkle of flour thickens the base just right, while a touch of heavy cream adds luxurious richness. Ready in just 45 minutes, this one-pot wonder is as easy to prepare as it is satisfying, making it an ideal choice for busy weeknights. Serve it with a garnish of fresh parsley for a pop of color and freshness. Whether enjoyed on its own or paired with crusty bread, this potato mushroom chowder is sure to become a comforting favorite!
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Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 4 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
Step 1
In a large pot, melt the butter over medium heat.
Step 2
Add the diced onion and sauté for 4-5 minutes, or until it becomes translucent.
Step 3
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Step 4
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Step 5
Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Step 6
Gradually add the vegetable broth, stirring continuously to avoid lumps, and bring the mixture to a simmer.
Step 7
Add the diced potatoes, thyme, salt, and black pepper. Stir everything together and let cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 8
Reduce the heat to low and stir in the heavy cream. Let the chowder simmer for an additional 5 minutes, but do not let it boil.
Step 9
Taste and adjust seasoning with more salt and pepper, if needed.
Step 10
Serve the chowder hot, garnished with chopped parsley, if desired.
Nutrition Facts
| Serving size | (2580.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2260.4 |
| Total Fat 113.8g | 0% |
| Saturated Fat 63.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 302mg | 0% |
| Sodium 4737.2mg | 0% |
| Total Carbohydrate 264.7g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 30.0g | |
| Protein 47.7g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 344.6mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 6845.1mg | 0% |
Source of Calories