Creamy Potato Mushroom Soup

Creamy Potato Mushroom Soup via elisebakesI have a love-hate relationship with Wisconsin winters.  Last week was way too cold, today it’s in the 50s, and it’s supposed to drop down and snow again tomorrow – could we get some consistency, please!  I absolutely love sledding and snowball fights, but I could do with only a month of snow.  And I hate driving on icy roads.  Love it or hate it, it’s here and at least I get to enjoy soup!  Well, I did yesterday, like I said, today it’s too nice out for soup!  I made creamy potato mushroom soup and it was phenomenal.  It had a great flavor and lots of mushrooms!  You could make it in a slow cooker too if you’d rather.

Creamy Potato Mushroom Soup via elisebakesCreamy Potato Mushroom Soup via elisebakes

Creamy Potato Mushroom Soup (8 servings, adapted from Potato Mushroom Soup)

  • 3 Tbsp butter
  • 16 oz. sliced mushrooms
  • 1/2 onion, chopped
  • 2 Tbsp flour
  • 4 cups vegetable broth
  • 4 large potatoes, peeled and diced
  • 1 1/2 cups heavy cream
  • 2 1/2 cups milk
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dried parsley
  • 1 tsp dill weed
  • 2 bay leaves
  • salt and pepper to taste
  1. Melt butter in large stock pot over medium-high heat and add mushrooms and onions.  Cook about 10 minutes, until onions become translucent.
  2. Add flour and cook for 3 minutes, stirring constantly.
  3. Add remaining ingredients and bring to a boil.  Reduce heat and cook for 45 minutes.
  4. Top with sour cream and shredded cheese if desired and serve!Creamy Potato Mushroom Soup via elisebakes

Crockpot Vegetable Casserole

Crockpots are the greatest thing.  Nothing beats coming home to a prepared meal, still warm, after a long day!

I had a bunch of produce from the farmer’s market that I wanted to use before it started to go bad, so I threw it all in a crockpot and added some tomato sauce, more or less.  My husband said it was one of the best things I had ever made – quite the compliment!  He had devoured most of it before I got home from working a night shift, and we packaged the rest for him to take to work for lunch.  So unfortunately, there are no pictures of it after it was cooked.

Crockpot Vegetable Casserole

  • 1 24 oz  jar tomato sauce
  • 1 Tbs Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 large carrots, sliced (~2 1/2 – 3 cups)
  • 3 medium potatoes, peeled and sliced (~2 cups)
  • 1 medium onion, chopped (~1 1/2 cups)
  • 1 1/2 cup frozen broccoli, thawed
  • 1 cup frozen beans, thawed
  • 1 1/2 – 2 cups shredded cheese (I used a blend of mild cheddar and white cheddar)
  1. In a small bowl, combine the tomato sauce, Italian seasoning, salt, and pepper.
  2. Spray the inside of your crockpot with non-stick cooking spray.  Spread the potatoes on the bottom; they can overlap (if you use a smaller crockpot, you could use half of the potatoes and add another layer of potatoes later).
  3. Do the same with the onions and half of the carrots.
  4. Pour half of sauce over the veggies and top with half of the cheese.
  5. Layer the broccoli, beans and the remaining carrots.
  6. Pour the remaining sauce over the top and sprinkle the rest of the cheese on top.
  7. Program crockpot to cook on high for 3 1/2-4 hours.