Damn Delicious

Mushroom Potato Chowder

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. SO GOOD!

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

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. SO GOOD!

Guys.

Say hello to the only soup recipe you will need this fall + winter.

I mean, I’m still going to share like 20,000 more soup recipes from now until then because I LOVE SOUP 365 days out of the year. But still. This mushroom chowder is where it’s at.

It’s so smooth, so velvety, and just so darn good. The thyme, the potatoes, all the fun mushrooms. It’s just perfect.

Now, I used some different types of mushrooms like maitake, oyster and king trumpet, but you can use any kind your heart desires.

IT IS ALL GOOD. Promise.

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. SO GOOD!

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. SO GOOD!

15 minutes30 minutes

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.

Notes:

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

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44 comments

  1. Rated 5 out of 5

    We absolutely loved this recipe. I have made it twice and my partner and I had a hard time not consuming it all in one sitting. If you like mushrooms and potatoes, this recipe is for you!

  2. Rated 5 out of 5

    I’ve made this recipe a few times now and it’s one of my favorites! Someone has asked and I did want to say you can sub Coconut milk for dairy cream very successfully. I’m avoiding dairy for now for health issues.  One day I just craved a potato mushroom chowder and your recipe fits me in ease and deliciousness. The only other deviation for me is that I converted it to an Instant Pot recipe, as I’m crazy about my IP. 

  3. Rated 5 out of 5

    This was the perfect soup to kick off fall! I had some locally foraged chicken of the wood and oyster mushrooms that I wanted to build a meal around, and this was perfect.
    I adjusted a bit and threw in some kale and white pepper for spice, but a great base recipe to improvise from! I will be using this one all winter long.

  4. Rated 5 out of 5

    this soup was Damn Delicious for sure! I haven’t made any of your recipes that were not a slam dunk in the household. 🙂

    Thank you 🙂

  5. So, you just reviewed a recipe as 5 stars when you didn’t even follow the recipe at all? You changed nearly everything. You didn’t make the recipe. Reviewing a recipe you did not make is not helpful.

  6. Rated 5 out of 5

    I loved this. I only had white mushrooms. I used oregano instead of bay leaf. I used vidalia onion instead of shallots. I used evaporated milk instead of half and half. I added a chicken bouillon cube. I added some red pepper flakes. I used dried parsley and thyme. I added cheddar cheese and parmesan at the end. It turned out very creamy and delicious. I might add sausage next time. Or bacon like someone else did. But it is good without it.

  7. Rated 5 out of 5

    That was excellent! We added a bit of fried bacon and ate every last bit of this soup.
    I might go so far to say the best soup I’ve ever made or had!

  8. Hi, can the half & half be replaced by domething else? Perhaps coconut cream? What other optios can i use?

  9. Rated 5 out of 5

    So easy – so delicious and so darn good! I loved this recipe and my family and I loved chowing down on it! Super easy and soooo good! Definitively making it again!

  10. Oh my word this was delicious. Followed the recipe exactly and it was perfect – hearty, comforting, savory, elegant enough for company. A total keeper! I splurged on a chefs medley of an assortment mushrooms at Whole Foods and it totally brought it up a notch but I imagine all portobellos would taste just as yummy.

  11. Can I use milk in place of half and half?

  12. Can the chicken stock be replaced with veggie stock, do you think? 🙂

  13. I have a lot of dried mushrooms (assorted varieties). Could I use that instead of fresh, and if so how much dried mushrooms would you recommend I use? Any advice on incorporating the mushroom soaking liquid from reconstitution?

  14. I’m eating leftovers for lunch now and just had to comment on how delicious this is!  SO flavorful and perfect for our first cool day here.

    This was an easy recipe to follow and perfect for a work night.  My favorite part was cooking this with my almost 4 year old.  She was so excited that her kid knife could cut through the mushrooms and potatoes.  She devoured her bowl of chowder!

  15. This soup was delicious! It has been added to my regular rotation.

  16. I made this tonight after my treadmill workout, the process helped me cool down and relax.  This soup is so good and satisfying…I didn’t have any shallots or onions, but I don’t miss them in the soup.  I didn’t have any white wine, but used some port instead which gave it a different dimension. I was able to use my garden fresh herbs too. I may just have to get a second bowl.

  17. I can’t wait to try this soup, looks so great! Mushroom is one of my family’s favorite food, this chowder is gonna be a big hit. Thank you for sharing the recipe!

  18. Helloo! Was wondering if it’s fine to reheat it or store it for the fridge to have for the next day….Loved it! Xx

    • Yes, you can! I did that myself and it was great. I finished it within 2 days, but please keep in mind that methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!

  19. Taste not bad but way too thin I’d reduce the amount of chicken soup.   Cut potatoes into bite size pieces

  20. It looks totally hearty! xo I often use the rice to make soup, can I substitute the flour with it?
    – Natalie Ellis

  21. Hi!  This looks delicious! Could this be made in an instant pot?  If so, could you tell me how? 

    Thanks!

  22. Hi Chungah,
    I’ve just made this mushroom-potato-chilly-night-dish and it was really delicious! I’m a fan of your recipes, but as I’m living in the Netherlands, it’s a little puzzle always to convert the sizes to European sizes. Now I was doubting this time whether the flour (3 tablespoons) should be real ‘spoons’, or actually 25 grams (because that seemed so little…?).
    And another question; is ‘half and half’ some sort of cooking cream? I have used that in any case. 
    It tasted delicious anyway (though in my case just a slightly bit too soupy maybe, hence the question 😉
    Thanks in advance!
    Karlijne

  23. Absolutely delicious! Used fresh tarragon instead of thyme and threw everything but the half and half in the slow cooker.
    Love your recipes and photos and own your cookbook. One question – why do you always use unsalted butter and then add salt anyway?

  24. Hi! I’m wondering if the white wine is necessary. Also, is there a replacement I could use for the half and half? I’m dairy-free.

    Anyway, this looks delicious as all your recipes do!

    • Additional chicken stock can be used for white wine as a non-alcoholic substitute.

      As for the half and half, unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.

  25. Can I use onions instead of shallots? P.S. from your book I have made your lettuce wraps so many times!!