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 –

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:
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- 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.
- Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
- Serve immediately.
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