Creamy potato soup with porcini mushroom stock

    55 min

    Lots of flavour in this really simple potato soup made with mushroom stock. Everyone loves it - adults and children: my two year old slurps it up! You could add mushrooms to the soup as well, but I am cooking for children.


    7 people made this

    Serves: 8 

    • 1 onion, chopped
    • 1 red onion, chopped
    • 2 tablespoons olive oil
    • 50g butter
    • 1kg Charlotte or new potatoes, sliced thin
    • 1.5L porcini mushroom stock (see recipe on this site)
    • 100ml cream
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons minced fresh chives
    • salt and pepper to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Saute onions in olive oil and butter over medium heat until soft and beginning to brown.
    2. Add potatoes, and cook for 5 minutes; stir occassionally. Stir in mushroom stock. Simmer for 20 minutes, or until potatoes are tender.
    3. Stir in cream, and add parsley and chives. Season to taste with salt and pepper. Serve.

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