Cream of potato and mushroom soup

1. 1

   Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt.

2. 2

   Bring it back to boil and then reduce heat a simmer for approximately 10 minutes.

3. 3

   Add the mushrooms and cream and simmer another 5 minutes.

4. 4

   Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me).

5. 5

   I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn.

* Per serving · 4 servings · Values may vary.

No additional tips available.