@mushroom_lore_more: LOADED BAKED POTATO & MUSHROOM SOUP 🥔🍄 Recipe below 👇 Prep: 20 min | Cook: 45 min | Serves: 6 Ingredients * 4 large russet potatoes (about 2 lb), scrubbed * 12 oz cremini mushrooms, sliced * 6 slices thick-cut bacon, chopped * 3 tbsp butter * 1 small yellow onion, diced * 3 garlic cloves, minced * ¼ cup all-purpose flour * 3 cups chicken broth * 2 cups whole milk * ½ cup heavy cream * 1½ cups freshly shredded sharp cheddar cheese * ½ cup sour cream * ½ tsp salt, plus more to taste * 2 green onions, thinly sliced Directions 1. Pierce potatoes with a fork. Microwave until tender, about 12–18 minutes, turning halfway through. Cool slightly, then peel if desired and cut into bite-sized chunks. 2. Cook bacon in a large Dutch oven until crisp. Remove and set aside, leaving about 1 tbsp drippings. 3. Add mushrooms and sauté 7–9 minutes until golden. Remove half for topping. 4. Add butter and onion. Cook 4 minutes, then add garlic for 30 seconds. 5. Sprinkle in flour and stir for 1 minute. Slowly whisk in chicken broth and milk. 6. Add potatoes and simmer gently for 10–12 minutes, stirring occasionally. Mash some potatoes against the side of the pot for a thick, creamy texture. 7. Reduce heat to low. Stir in heavy cream, cheddar, sour cream, and salt until smooth. Do not boil. 8. Ladle into bowls and top with crispy bacon, reserved golden mushrooms, a little cheddar, and sliced green onions. Serve with warm crusty bread or a simple garden salad. Follow Mushroom Lore & More! Our new cookbook featuring 50 delicious mushroom recipes and more is coming soon! #MushroomLoreAndMore #LoadedPotatoSoup #MushroomRecipes #ComfortFood #SoupSeason

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Monday 02 November 2026 20:30:17 GMT