Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cheesy potato mushroom soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This baked casserole is so creamy because of the cream of mushroom soup we use. This is a classic side dish recipe for Thanksgiving! Place potatoes (from scalloped potato box) and mushrooms in baking dish.
Cheesy Potato Mushroom Soup is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Cheesy Potato Mushroom Soup is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have cheesy potato mushroom soup using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy Potato Mushroom Soup:
- Get 5 cup chopped portabela mushrooms (I bought whole ones and sliced them myself you can buy the pre sliced or chop them how ever you like
- Get 4 cup frozen diced potatoes (used the frozen because I'm too lazy to cut up tators)
- Get 32 oz half and half
- Get 4 cup milk
- Prepare 2 cup shredded cheddar
- Take 2 tbsp butter
- Make ready 2 vegetable bullion cubes
- Get 1 tbsp granulated garlic
- Take 1 tsp sea salt
- Take 1 tsp pepper
- Make ready 1/4 tsp Hungarian paprika
- Get 1/4 tsp Ground thyme
In a bowl, combine soup, paprika and pepper; spread over cheese. I used frozen Potatoes O'Brien (onion & peppers included)and used one Cream of Chicken and one Cream of Mushroom soup and eliminated additional onion. In a Dutch oven or soup kettle, saute onion in butter. Stir in the milk, soup, garlic salt and pepper; heat through.
Instructions to make Cheesy Potato Mushroom Soup:
- Sauté mushrooms in butter with garlic and salt and crushed vegetable bullion cubes
- Add potatoes and half and half and milk pepper, paprika, thyme. When you see the green gelatinous stuff forming on top don't freak out its just the butter bullion mix solidifying from being mixed with the cold milk cream and frozen potatoes. Once it all heats up again the butter will melt again and incorporate in the soup
- Let soup come to boil then turn down and simmer for 30-45 minutes
- After its done simmering and shortly before serving add the cheddar and mix it in until it incorporates into the soup
Add cheese; stir until cheese is melted. Top with Cheddar cheese, and continue baking until cheese is melted. Put down your first layer of potatoes, overlapping edges when necessary. Using the back of the spoon spread the sauce around to cover the potatoes. Spray a casserole dish with non-stick cooking spray.
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