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Cream of mushroom and potato soup

We're delighted to present our interpretation of cream of mushroom soup. In our quest to sublimate this delicious soup, we've made the bold choice of incorporating a cream of potato, lending extra richness to the recipe's flavor. We hope this unique combination will delight your taste buds and transport them to an explosion of exquisite flavors.


20 Minutes



Homemade mushroom soup with crusty bread.



For the cream of mushroom soup:

  • Cream of mushroom soup (1 tin)
  • 10 mushrooms
  • 1 tablespoon butter
  • 2 cans condensed cream of mushroom soup
  • 1 can water (use the can of condensed cream of mushroom soup to measure)
  • 1 can milk (use the can of condensed cream of mushroom soup to measure)
  • Salt
  • Pepper
  • 1 onion

For the cream of potato soup:

  • Cream of potato soup (1 tin)
  • 6 potatoes
  • 1 tablespoon butter
  • 2 tablespoons chicken stock concentrate
  • 1 cup milk


Step 1: Slice mushrooms and onions, then cook in butter in a saucepan.

Step 2: Add the cans of cream of mushroom soup to the pan.

Step 3: Add one can of milk and one can of water, then simmer.

Step 4: Peel the potatoes and boil them in another pot.

Step 5: Once the potatoes are soft enough, remove the water from the pan.

Step 6: Add the butter, milk and chicken stock concentrate to the potatoes, then blend in a hand mixer until smooth.

Step 7: Pour the cream of potato soup into the cream of mushroom soup and simmer for at least 15 minutes.

In conclusion,

I hope you like our recipe