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15 min
Prep Time
Creamy Mushroom Potato Soup with Roasted Garlic Sauerkraut
Creamy Mushroom Potato Soup with Roasted Garlic Sauerkraut
20 min
Cooking Time
35 min
Total Time
6
Servings
Ingredients
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3 tbsp Butter
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2 cups Portobello mushrooms
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1 cup Diced yellow onion
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2 cups Roasted Garlic Cleveland Kraut
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¼ cup All purpose flour
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2 cups Chicken stock or vegetable stock
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2 1/2 cups Milk
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1.5 pounds Diced yukon gold potatoes
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1/2 cup Plain sour cream
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1 cup Shredded sharp cheddar cheese
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1 tsp Sea salt or more to taste
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1/2 tsp Black pepper
Optional Toppings
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Thinly-sliced green onions
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Diced parsley
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Some extra shredded cheese
Instructions
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Insert the butter in a large pot and cook over medium-high heat.
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Add the diced onions and mushrooms and sauté for 5 minutes. Stir in the Roasted Garlic and sauté for an extra 1-2 minutes.
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Next, stir the flour into the mixture and sauté for an additional 1 minute to cook the flour.
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Stir in the stock until combined, followed by the milk and peeled potatoes. Continue cooking until the mixture starts to simmer.
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Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft. Make sure to stir the soup every few minutes to prevent the bottom from burning.
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Once the potatoes are nice and soft, stir in the cheddar cheese and sour cream, salt and pepper. Taste and season with extra salt and pepper, if needed.
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Serve warm and garnish with desired toppings.
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Enjoy!
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