Potato and mushroom soup


It doesn’t often happen, but sometimes I have an extra hour or two on a weekend to spend in the kitchen. This time I use to prepare something that can serve as a weeknight dinner. Soup is one of those wonderful things that gets better the longer it rests and perfect for a cold evening. I have made this soup more times than I can count – it is a real winner. I think the reason my hubby likes it so much is because of the mushrooms; he’ll be happy if I add mushrooms to every single dish I prepare!



5 potatoes, cubed

250 g bacon bits

250 g mushrooms, finely chopped

1 teaspoon thyme

500 ml chicken stock

500 ml milk


  1. Fry the bacon and mushrooms in a splash of oil until the bacon is nice and crispy.
  2. Add the potatoes and chicken broth and cook for about an hour.
  3. Roughly mash the potatoes and add the thyme and some black pepper.
  4. Add the milk and let it simmer for about an hour.
  5. Enjoy warm with this bread.

One thought on “Potato and mushroom soup

  1. Two of my favourite things in one bowl of soup…. Nice for the winter day like today. Perfect!

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