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Crockpot Creamy Mushroom Soup Recipe

15 Comments

I must admit- mushroom week has been more difficult than I thought it would be.  I love mushrooms, but it only became a favorite food for me in the last few years.  Because of that, my kids haven’t been eating mushrooms from the time they were little. So, they’ve been a bit hesitant to accept them. (totally my fault!)

Creamy soups however have been a favorite in our family for a long time.  In the beginning (pre-blogging) the only soup I ever cooked was cheesy potato soup. I would always make some delicious artisan bread to go with it, and the kids started asking for that potato soup on a regular basis- literally declaring it their favorite food!  So, as I try to introduce mushrooms into their diet, it just made sense that a creamy mushroom soup would go over much better than a side dish of roasted mushrooms.

Well, last night proved me right!  Not only did they eat every last drop of the creamy mushroom soup we made, but they were asking for more!

Crockpot Creamy Mushroom Soup. Get your kids to eat mushrooms in a way that will have them begging for more!

Our method was simple.  We chopped our veggies: (full recipe below)

  • Mushrooms (I used 4 cups of chopped baby portabellas)
  • Carrots
  • Onion
  • Garlic
Crockpot Creamy Mushroom Soup Recipe. Get your kids to eat mushrooms in a way that will have them begging for more!

Then we put all the veggies in a hot slow cooker with 1 tablespoon of butter on the bottom. I put the lid on it to let the veggies start to wilt.   After about 30 minutes, I added 1/2 cup of wild rice and 6 cups of chicken broth.

Crockpot Creamy Mushroom Soup Recipe. Get your kids to eat mushrooms in a way that will have them begging for more!

At the end of cooking (after about 4 hours) I added some milk/cream and flour to make it creamy. We cooked for about 30 more minutes, and we were ready to eat!

Crockpot Creamy Mushroom Soup Recipe. Get your kids to eat mushrooms in a way that will have them begging for more!
Crockpot Creamy Mushroom Soup Recipe. Get your kids to eat mushrooms in a way that will have them begging for more!

Crockpot Creamy Potato Soup

3.58 from 7 votes
Print Rate
Course: Soup
Cuisine: American
Keyword: Creamy Crockpot Potato Soup
Prep Time: 20 minutes
Cook Time: 5 hours
Servings: 6 servings
Calories: 199kcal

Ingredients

  • 2 tablespoons butter, unsalted
  • 2 pounds yukon gold potatoes
  • 1/2 medium onion
  • 3 cloves garlic minced
  • 3 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup milk
  • 2 tablespoons flour

Instructions

  • Dice onion into small pieces. In a small skillet, heat 1 tablespoon of butter over medium-high heat. Add onion and saute until soft and translucent.
  • Place 1 tablespoon of butter inside your crockpot and turn it to high to heat up with the lid on.
  • Scrub the outside of your potatoes and chop into bite size pieces. Place in your crockpot with the sauteed onions.
  • Add chicken broth, salt, pepper, and thyme. Cover and cook on low for 6 hours or high for 4 hours. If you crockpot cooks faster or slower, adjust the times by an hour.
  • When there is 30 minutes left of cooking, whisk the milk and flour together and pour in your crockpot. Stir everything and cook for 30 more minutes.
  • Serve warm soup with shredded cheese, crumbled bacon and fresh chives.
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Nutrition

Calories: 199kcal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 480mg | Potassium: 833mg | Fiber: 4g | Sugar: 4g | Vitamin A: 211IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 2mg

This concludes our mushroom ideas for the week!  Don’t be afraid to include mushrooms in any form for your kids. Whether it’s a pizza topping, inside scrambled eggs, or in a creamy soup like this, mushrooms are a great source of Vitamin D and other important nutrients.  For loads of ideas, check out the Mushroom Council website.

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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15 Comments

Looks great! Do you make your own bread bowls or buy them? If you buy them, what brand? Make them, recipe? Thanks!

These were pretzel rolls that I bought at Costco! I do make my own sometimes (the link to the potato soup above has the recipe we use)!

Made his tonight and it was great. We added some shredded chicken breast to it because my husband is a meat eater. It was delish!

Your instruction confusing where you say you put the cream in for nice before eating and then you put the milk with the flour in do you put all this in together 30 minutes before you’re going to eat and then or separate in 30 minutes separate which one that’s kind of confusing I’m just going to put them all in at the same time but 30 minutes before

Sorry for the confusion! Yes, stir all three in and cook for 30 more minutes. 🙂 Hope it turned out for you!

5 stars
This soup is thick but I added some more broth till it was ready to add cream and milk . I added brussels sprouts, it tastes and smells good. I ended up turning the crock pot to low not hot cause it’s a new one.