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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Recipe Information
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)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually add the vegetable broth, stirring continuously to avoid lumps, and bring the mixture to a simmer.
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.
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.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve the chowder hot, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4737 mg | 206% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 30.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 345 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6845 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
