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Potato Soup with Mushrooms and Onions

This creamy, earthy soup contains the classic potato-mushroom combination so soothing for fall and winter menus.


2 Tbsp. olive oil

1 Markon First Crop Yellow Onion, sliced

1 C Markon First Crop Mushrooms, sliced

1 C Markon First Crop Gala Apples, peeled and chopped

4 cloves Ready-Set-Serve Peeled Garlic, chopped

4 C Markon First Crop Potatoes, peeled and chopped

4 C vegetable stock

2 C heavy cream

1/4 tsp. nutmeg

1 tsp. salt

1/4 tsp. black pepper


Heat olive oil in a sauce pan; add onions, mushrooms, and garlic and cook until soft and starting to brown (pull a few mushrooms and onions out to reserve as garnishes). Add potatoes and vegetable stock and simmer until tender.

Purée potato mixture until smooth; whisk in cream, nutmeg, salt, and pepper. Return to heat and stir until warm. Pour into bowls and top with reserved onions and mushrooms. Serve immediately.