Rustic Mushroom and Potato Soup with Regional Pennsylvania Cheddar
A comforting, creamy soup featuring earthy mushrooms and tender potatoes, enriched with sharp regional cheddar cheese for depth. This american-inspired soups ready in about 50 minutes pairs unsalted butter, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 12 oz cremini mushrooms, sliced
- 2 medium (about 1 lb) russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk
- 1 cup sharp Pennsylvania cheddar cheese, shredded
- 1 tsp fresh thyme leaves
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
- Step 2: Add 12 oz sliced cremini mushrooms and 1 tsp fresh thyme leaves, sautéing for 7 minutes until the mushrooms release their moisture and begin to brown.
- Step 3: Stir in 2 peeled and diced medium russet potatoes and 1.5 tsp salt, cooking for 2 minutes.
- Step 4: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender.
- Step 5: Using an immersion blender, partially blend the soup to your desired texture, leaving some chunks for rustic creaminess.
- Step 6: Stir in 1 cup whole milk and 1 cup shredded sharp Pennsylvania cheddar cheese, cooking over low heat until the cheese melts and the soup is heated through, about 5 minutes.
- Step 7: Season with 1 tsp black pepper and adjust salt to taste before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Mushroom and Potato Soup with Regional Pennsylvania Cheddar take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Mushroom and Potato Soup with Regional Pennsylvania Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Rustic Mushroom and Potato Soup with Regional Pennsylvania Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Mushroom and Potato Soup with Regional Pennsylvania Cheddar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Mushroom and Potato Soup with Regional Pennsylvania Cheddar?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
