Baked Potato and Mushroom Soup

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Total Time
35mins
Prep
35 mins
Cook
0 mins

Next time you make baked potatoes, throw in a few extra for this quick and delicious next-day soup.

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Ingredients

Nutrition

Directions

  1. Saute onions and prosciutto in butter in a large pot.
  2. Add mushrooms and cook until soft.
  3. Add garlic and pepper. Cook 1 minute more.
  4. Stir in flour, then add beef broth and vinegar. Simmer, stirring frequently until thickened.
  5. Put one of the diced potatoes in the blender with one cup of water and puree. Add to the pot.
  6. Add the rest of the water and diced potatoes, basil, thyme, parsley, salt. Simmer 10 minutes.
  7. Add cream and heat through. If it is too thick, add milk to get desired consistency.
  8. Serve sprinkled with provolone and green onions.