Crockpot Mushroom and Potato Soup

 This creamy, comforting soup is packed with earthy mushrooms and hearty potatoes. Let your slow cooker do the work—it's the perfect set-it-and-forget-it meal for chilly days.

Ingredients

Ingredient	Amount
Mushrooms (cremini, white, or a mix), sliced	1 lb (450 g)
Potatoes (Yukon Gold or Russet), peeled and diced	4 medium (about 2 lbs)
Onion, chopped	1 medium
Garlic, minced	3 cloves
Vegetable or chicken broth	3 cups
Fresh thyme (or 1 tsp dried)	2–3 sprigs
Salt	1 tsp (adjust to taste)
Black pepper	½ tsp
Smoked paprika (optional)	½ tsp
Heavy cream, half-and-half, or coconut milk (for dairy-free)	1 cup
Butter or olive oil	2 tbsp
Fresh parsley, chopped (for garnish)	optional

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Instructions

Step 1: Sauté (Optional but Recommended)

For deeper flavor, heat the butter or olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and sliced mushrooms, and cook until the mushrooms release their liquid and start to brown, about 8–10 minutes. (If you're short on time, you can skip this step and add everything raw to the crockpot—the soup will still be tasty, but sautéing adds richness.)

Step 2: Combine in Crockpot

Transfer the sautéed mixture (or raw vegetables) to your slow cooker. Add the diced potatoes, broth, thyme, salt, pepper, and smoked paprika (if using). Stir to combine.

Step 3: Slow Cook

Cover and cook on:

• Low for 6–8 hours, or

• High for 3–4 hours,
  until the potatoes are tender and easily pierced with a fork.

Step 4: Blend (Optional)

For a creamy, partially blended texture, use an immersion blender directly in the crockpot to purée about half of the soup. Alternatively, transfer 2 cups of the soup to a blender, purée until smooth, and return to the pot. If you prefer a chunky soup, skip this step.

Step 5: Add Cream

Stir in the heavy cream (or half-and-half/coconut milk). Cook for an additional 15–20 minutes on low until heated through. Do not let it boil after adding cream to prevent curdling.

Step 6: Adjust Seasoning

Taste and adjust salt and pepper as needed. Remove the thyme sprigs if you used fresh.

Step 7: Serve

Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or crackers.

Tips & Variations

• Make it vegan: Use vegetable broth, olive oil instead of butter, and coconut milk or cashew cream.

• Add extra veggies: Stir in a cup of chopped carrots or celery along with the onion.

• Thicker soup: Mash some of the potatoes with a fork before adding the cream.

• Storage: Keeps in the refrigerator for up to 4 days or freezes well for up to 3 months.