Crockpot Creamy Mushroom Soup Recipe
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!
Our method was simple. We chopped our veggies: (full recipe below)
- Mushrooms (I used 4 cups of chopped baby portabellas)
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.
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 Potato Soup
- 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
- 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.
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.
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
Yum! You didn’t have any curdling problems when adding the cream & milk?
We didn’t! Likely because we put it in at the very end! Just 30 minutes before we ate it.
Looks great! Do you make your own bread bowls or buy them? If you buy them, what brand? Make them, recipe? Thanks!
Making this right now! 3.5 hrs to go!
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!
Can you use brown rice instead of wild rice?
Yes Paula, you totally can!
withour a slow cooker. What would be the time in a normal cooking pot
Do you think it would freeze? I’m doubtful…
Does the soup end up runny or so tHick?
It’s on the thicker side. 🙂
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!
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.