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.


  • 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


  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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