Super Easy Creamy Potato Mushroom Soup

It's soup season again; one of the reasons I love this time of year. A favorite soup here at A Joyful Cottage is my Creamy Potato Mushroom.

Looks good, right?

Looks like it took all day to make? Wrong.

It takes less than an hour -- from start, to finished and on the table -- and I'm going to show you how I do it with one big shortcut. 

A couple of years ago, when our local Safeway store had a BYGO sale, I discovered Bear Creek Country Kitchens Creamy Potato Soup Mix. Individually the packets are rather expensive, but with the two for one sale I picked them up for $2 each. Not bad for 8 - one cup servings. And the soup on its own is pretty good. However, I'm going to show you how you can use this easy soup mix as a base for a chunky, yummy potato mushroom soup that will make you swoon (or at least put a smile on your face).

(Note: If you're  a purist and the thought of opening a bag to make your soup offends you, then just move along. There's nothing to see here. However, if you're a busy woman like I am, yet want to serve and eat delicious, wholesome food that tastes like you slaved in the kitchen, then read on.)

Follow the directions for making the Potato Soup. Basically, that's bringing 8 cups of water to a boil, whisking in the mix, and simmering on medium heat for about 15 minutes; stirring occasionally. Easy, right?

While the water boils, chop up the following vegetables.
1 c. onions
1 c. celery
1 c. carrots

Mince 2 cloves garlic.

Saute the veggies and garlic in 1 Tbsp. olive oil until the onions are translucent and the carrots are fork tender. Remove the veggies to a bowl and set aside.

 If necessary, add a little more olive oil, and sauté 8 oz. of sliced mushrooms until tender.

By now the water should have come to a boil; you've whisked in the soup mix and cooked as directed.

Now add the veggies and mushrooms.

Stir well. Continue to simmer until the soup with all the veggies is completely heated through.

 That's it. You're ready to serve a delicious, hearty "homemade" soup.

How easy was that?

Have fun with this recipe and make it your own. Use whatever veggies you like; add more diced, cooked potatoes; shredded cheddar cheese; bacon; diced ham or chicken. There are so many creative things one can do with this very simple recipe. Not to mention all the ingredients you add will stretch the number of servings this soup makes. That's frugal, no?

If you try making this soup -- or adapting it your way -- let me know what you think.

I'll be sharing this with:
Make Bake Create
Inspire Me Wednesday at Mama Buzz
Share Your Cup Thursday at Have a Daily Cup of Mrs. Olson


  1. Yum Nancy! I just made cheesy broccoli cauliflower soup for dinner tonight. Yup, it's soup weather. Cream of mushroom soup was my favorite soup when I was little. lol! Can you imagine? I do love mushrooms so I am pinning this. The Bear Creek mixes are wonderful!

    1. I've been pinned! Thank you, Jann. Cheesy Broccoli Cauliflower soup sounds so good. I'll have to make that soon, since I just bought both vegetables at the store yesterday. :)

  2. It does look yummy. I put onions and celery in mine, but haven't thought about carrots....not sure how I would feel with mushrooms.

    I tell you, I had potatoes my brother raised the last couple of times I have made it, and they are so different to what we buy in stores.

    I grew up on a east Tennessee...most barns down there didn't have windows. I think that is why they fascinate me so.

    1. The mushrooms were a surprise to me, Rose. I just happened to have some in the fridge I needed to use up, and thought, "Why not?" We liked the result, but I think you could use just about anything in this soup and it would taste great. You're right about farm grown potatoes. The ones I bought at the farmer's market this year we're so much better than the supermarket variety.

  3. Looks and sounds delicious . . . now if I only liked mushrooms . . .

    1. Lynne, if you came to my house for lunch, I'd leave the mushrooms out. Just for you. ;)

  4. It looks so yummy that I want potato-mushroom soup for breakfast.

    1. I'm a firm believer that breakfast choices are wide open. Who says you can't have soup for breakfast? Or any other food, for that matter. My favorite breakfast is cold leftover pizza. :)

  5. Mmmm, I love a creamy potato soup; sounds so good! Soup season is definitely on.:) Thanks so much for sharing on Inspire Me Wednesday. Featuring you in next week's issue.

    1. Woo-hoo! Thanks so much, Mel. I'm honored. :)

  6. Replies
    1. Nelly, the Bear Creek soup mixes are a good place to start for a simple meal. However, they are high in sodium and we've eliminated from our diet many of the ingredients used in the mixes. Just wanted to mention that in the spirit of full disclosure. :)


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