Crockpot Mushroom and Potato Soup

 A rich, comforting soup that simmers to creamy perfection in your crockpot. This hearty blend of tender potatoes, savory mushrooms, and aromatic herbs is finished with a touch of cream for a cozy, satisfying meal. Perfect for chilly days, easy entertaining, or a simple weeknight dinner.

Ingredients

• 1 lb (450 g) mushrooms, sliced

• 4 medium potatoes, peeled and diced

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 3 cups vegetable or chicken broth

• 1 cup heavy cream (or half-and-half for a lighter version)

• 2 tablespoons butter

• 1 teaspoon dried thyme

• Salt and black pepper, to taste

• 2 tablespoons all-purpose flour (optional, for thickening)

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics

In a skillet, melt butter over medium heat. Add mushrooms and onions, and sauté until softened and lightly browned, about 5–7 minutes. Stir in minced garlic during the last minute.

2. Assemble in the Slow Cooker

Transfer the mushroom-onion mixture to the slow cooker. Add diced potatoes, dried thyme, salt, pepper, and broth. Stir to combine.

3. Slow Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.

4. Thicken (Optional)

If you prefer a thicker soup, whisk flour with a few tablespoons of hot soup broth until smooth. Stir this mixture back into the slow cooker.

5. Add Cream & Finish

During the last 20–30 minutes of cooking, stir in heavy cream. Taste and adjust seasoning if needed.

6. Serve

Ladle into bowls and garnish with fresh chopped parsley.

Cook’s Notes:

• For deeper flavor, add a splash of dry white wine to the mushrooms while sautéing.

• For a creamier texture, use an immersion blender to lightly purée a portion of the soup before adding the cream.

• Serve with crusty bread, garlic toast, or a side salad for a complete meal.

This soup keeps well in the refrigerator for up to 3–4 days and reheats beautifully. Enjoy a bowl of cozy, homemade warmth any day of the week!