15 BEST FALL SOUPS



The easiest Fall soups to keep you warm and cozy all season long! These recipes can be made in the Instant Pot, stovetop or crockpot!

1. Mushroom Potato Chowder – 

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So hearty and so creamy. This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme.

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 1 1/4 pounds assorted mushrooms, cut into 1/2-inch pieces
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds small gold potatoes, quartered
  • 3/4 cup half and half
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
  5. Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
  6. Serve immediately.

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