Creamy Mushroom Risotto

You’ll want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and Parmesan cheese. Here’s a deliciously creamy, cozy recipe that’s ideal in any season: Mushroom Risotto! This one is full of robust earthy flavor and the best canvas for any type of mushroom you have on hand. Throw them together with Parmesan cheese, white wine and if you like, a homemade mushroom broth. You won’t believe the silky, irresistible flavors! We made this one to celebrate spring with a combo of baby bella and baby shiitake mushrooms, and we couldn’t stop sneaking bites from the pan. What’s in mushroom risotto? Risotto is a creamy Italian rice dish that’s made using short grain rice and broth. When I first started learning about home cooking, I thought risotto was a product from a box marked “risotto”. Nope! All you need is short grain arborio rice, which plumps up and becomes creamy when you cook it with liquid. You’ll need a handful of simple ingredients for this mushroom risotto. The flavors are crisp and pure. Here’s what you’ll need: White arborio rice: a short-grain Italian rice used for making risotto Mushrooms: a variety of types is nice; […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

You’ll want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and Parmesan cheese.

Mushroom risotto

Here’s a deliciously creamy, cozy recipe that’s ideal in any season: Mushroom Risotto! This one is full of robust earthy flavor and the best canvas for any type of mushroom you have on hand. Throw them together with Parmesan cheese, white wine and if you like, a homemade mushroom broth. You won’t believe the silky, irresistible flavors! We made this one to celebrate spring with a combo of baby bella and baby shiitake mushrooms, and we couldn’t stop sneaking bites from the pan.

What’s in mushroom risotto?

Risotto is a creamy Italian rice dish that’s made using short grain rice and broth. When I first started learning about home cooking, I thought risotto was a product from a box marked “risotto”. Nope! All you need is short grain arborio rice, which plumps up and becomes creamy when you cook it with liquid.

You’ll need a handful of simple ingredients for this mushroom risotto. The flavors are crisp and pure. Here’s what you’ll need:

  • White arborio rice: a short-grain Italian rice used for making risotto
  • Mushrooms: a variety of types is nice; see below
  • Broth: Homemade mushroom broth is best and takes only a few extra minutes, or use vegetable broth
  • Dry white wine: wine is essential to the nuanced flavor
  • Lemon: fresh lemon pairs perfectly with asparagus
  • Parmesan cheese: brings just the right savory notes
  • Olive oil, butter, onion, garlic powder: For flavoring
Mushroom risotto recipe

Use a mix of mushrooms for best flavor

This mushroom risotto is the perfect canvas for any type of mushroom you can find! In fact, it’s an easy way to serve a variety you might not be familiar with. Alex and I have been cooking through all the types we can find at our local grocery store: and we’ve found many new favorites! We used a combination of baby bella and baby shiitake mushrooms for the risotto you see here, but there are endless variations you can try. Here are a few types of mushrooms that would work great here:

  • Baby bella (aka cremini): This variety is a baby version of the portobello and has a savory, meaty flavor
  • Button or white: The baby stage of a cremini! It has a mild flavor and is easy to find
  • Portobello: Slice up portobellos for a super meaty flavor
  • Shiitake: Their earthy flavor is perfect here; if you can find baby shiitakes you can leave on the stems
  • Oyster: This variety has a delicate and savory flavor; if you can find King Oyster mushrooms the flavor is even more meaty
  • Maitake or Hen of the Woods: this variety is feathery with a peppery finish and great in a risotto!

Other varieties you could consider if you can find them: Lion’s Mane or Beech.

Homemade mushroom broth is the star

The other key to flavor in this mushroom risotto recipe? Homemade mushroom broth! If you’re running low on time, you can substitute purchased mushroom broth or vegetable broth (see the recipe below). But we highly recommend homemade: it infuses the entire risotto with earthy, savory flavor! Here are the basic steps (or jump over to the Mushroom Broth recipe):

  • Chop fresh veggies, and grab some dried mushrooms. You’ll need both fresh and dry mushrooms: dry porcini mushrooms work best. Chop the fresh ones and add carrot and celery to the mix. Throw them in a pot with water and salt.
  • Simmer 15 minutes. That’s all you need to get great flavor! The dried porcini mushrooms add a massive amount of umami.

For the specific instructions and quantities, go to Homemade Mushroom Broth recipe.

Mushroom broth
Homemade mushroom broth adds huge flavor (and only 5 extra minutes)

The keys to making mushroom risotto

Making homemade risotto is pretty simple, though it might seem complex if you haven’t tried it before. Just cook short grain rice with broth until it becomes extraordinarily creamy! You’ll sauté your mushrooms first, then set them aside while you cook the risotto. Here are some keys to great homemade risotto:

  • Use arborio rice. You should be able to find it at most grocery stores. This variety of rice becomes plump when it’s cooked with liquid.
  • Heat the broth first. This is important. Warm broth helps it to cook into the rice right away without lowering the temperature of the food. Of course, it’s already warm when you make the homemade broth!
  • Add warm broth 2 ladles at a time and stir until rice is al dente (about 12 minutes). This process does require a bit of babysitting. Continue this process until the rice is just al dente.
  • Add Parmesan & the mushrooms. Once it’s al dente, add the Parmesan cheese and stir vigorously for 2 minutes until it’s very creamy. Add the mushrooms and serve!
Mushroom risotto

Make ahead and storage instructions

Can you make this mushroom risotto ahead? Technically you can, but risotto is best freshly made. Why? Here are a few pointers:

  • Serve it freshly made if possible. The creamy texture is best right out of the pan. Because…
  • You can store refrigerated 3 days, but it becomes less creamy. The rice soaks up a lot of the broth in the refrigerator.
  • Reheat on the stove with additional broth or Parmesan. You’ll need a little more liquid to get it back to a creamy texture. Additional Parmesan and a few pinches salt can revive the flavor.
  • Make ahead ideas: To speed up prep day of, you can make the mushroom broth in advance. You can also saute the mushrooms in advance; just refrigerate until you make it.
Mushroom risotto

Sides to serve with risotto

You can serve this mushroom risotto as a vegetarian main dish, or it also works as a fancy side dish for fish or meat. Usually we go vegetarian for this meal, since 45 minutes is quite a while for making a side dish. But if you’re serving it for a fancy dinner party: it’s absolutely perfect! Here are a few easy ideas for what to serve with risotto when you’re serving as a main dish:

Want more risotto recipes? Try our Asparagus RisottoButternut Squash RisottoCauliflower Risotto and Parmesan Risotto.

This mushroom risotto recipe is…

Vegetarian and gluten-free.

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Mushroom risotto

Creamy Mushroom Risotto


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

You’ll want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and Parmesan cheese. 


Ingredients

  • 2 quarts Homemade Mushroom Broth, purchased mushroom broth, or 1 quart vegetable broth, 4 cups water and 1 teaspoon kosher salt
  • 1/2 yellow onion
  • 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
  • Kosher salt
  • 3 tablespoons salted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
  • 1 cup shredded Parmesan cheese
  • For serving: Zest from 1/2 lemon, freshly ground black pepper, and fresh thyme

Instructions

  1. Heat the broth: Make the mushroom broth (our preferred method for best flavor) and start the 15 minute simmer. OR combine 1 quart vegetable broth, 4 cups water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. The homemade broth only adds a few minutes to the cook time, so we highly recommend it! Simmer it while you complete Step 2, 3 and 4.
  2. Cut the vegetables: Finely mince the onion, then place it in a bowl and reserve. Slice the mushrooms (we used a mix of baby bella and baby shiitake).
  3. Saute the mushrooms: Add 1 tablespoon of the butter in a large skillet over medium high heat. Add the mushrooms and cook until browned, stirring occasionally: about 5 to 7 minutes depending on mushrooms. Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
  4. Start the risotto: In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat. Add the minced onion and cook for about 2 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. Then taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You may have some broth left over: save it for reheating leftovers.)
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the sautéed mushrooms. Taste and add additional kosher salt if desired. Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
  7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. (See Make Ahead section above for tips.)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-inspired

Keywords: Mushroom risotto, Mushroom risotto recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Best Chickpea Burgers

These chickpea burgers are a hugely satisfying plant-based dinner! Here they’re painted with BBQ and served topped with vegan bacon and spicy mayo. Eating plant based food doesn’t mean giving up the burger! Veggie burgers can be seriously satisfying, and that doesn’t mean processed meat substitutes. These vegan chickpea burgers full of whole foods can be your new go-to! They’re crispy on the outside and tender on the inside, with a hint of nuance from smoked paprika. Painted them with BBQ sauce and served with shiitake bacon and spicy mayo, they’re pretty darn tasty (if we do say so ourselves). Ready to get cooking? What’s in these chickpea burgers? True story: Alex and I tried a vegan burger from one of those popular plant-based meat companies that’s in the news these days. It tasted good, but we both ended up with a stomach ache afterwards. Something about them did a number on us (maybe because we don’t yet understand the effects of this processed food). So it’s back to homemade veggie burgers over here! Not only are these burgers tasty, they’re filled with healthy whole foods. Here’s what’s in these vegan chickpea burgers (nothing weird, promise!): Mashed chickpeas: you’ll use […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These chickpea burgers are a hugely satisfying plant-based dinner! Here they’re painted with BBQ and served topped with vegan bacon and spicy mayo.

Chickpea burgers

Eating plant based food doesn’t mean giving up the burger! Veggie burgers can be seriously satisfying, and that doesn’t mean processed meat substitutes. These vegan chickpea burgers full of whole foods can be your new go-to! They’re crispy on the outside and tender on the inside, with a hint of nuance from smoked paprika. Painted them with BBQ sauce and served with shiitake bacon and spicy mayo, they’re pretty darn tasty (if we do say so ourselves). Ready to get cooking?

Vegan chickpea burgers

What’s in these chickpea burgers?

True story: Alex and I tried a vegan burger from one of those popular plant-based meat companies that’s in the news these days. It tasted good, but we both ended up with a stomach ache afterwards. Something about them did a number on us (maybe because we don’t yet understand the effects of this processed food). So it’s back to homemade veggie burgers over here! Not only are these burgers tasty, they’re filled with healthy whole foods.

Here’s what’s in these vegan chickpea burgers (nothing weird, promise!):

  • Mashed chickpeas: you’ll use a potato masher or fork to mash them by hand
  • Onion, carrot and red onion: grate these down so they integrate well; you can use a hand grater, food processor or high-speed blender
  • A little flour: It’s needed to hold these babies together (trust us!). You can use gluten-free flour if you need to, or all-purpose or whole wheat.
  • Tahini: this sesame paste holds it all together! (What’s tahini?)
  • Cumin and smoked paprika. Big flavor comes from cumin, and a back-end smoky nuance from smoked paprika.
  • BBQ sauce, for painting (optional). Use your favorite store-bought version, or our homemade BBQ sauce. (Check the label to find an organic version without high fructose corn syrup.)
BBQ chickpea burgers

They’re pan fried, then baked.

These chickpea burgers are lightly pan-fried to get a crispy crust, then baked to cook them through. Why the two steps? When we tried them baked only, the texture wasn’t quite what we wanted. Pan frying adds a nice crispness to the outside of the burger without it getting too dried out in the oven.

When you make your chickpea burgers, shape them so they’re about 3-inches in diameter and about 3/4-inch thick. This will help them to stay together when pan frying and get an even golden brown. We had a 3-inch round biscuit cutter that we used to shape them this size.

Serve with shiitake bacon for extra wow.

It’s totally optional, but you’ve got some time while the chickpea burgers are on the oven. Why not whip up a unique topping? This shiitake bacon is just that: vegan bacon made out of shiitake mushrooms. It sounds a little odd, but once you taste the salty, smoky flavor, you’ll understand! Since Alex and I first made it as a loaded potato soup topping, I’d been dying to try it on a burger. It’s absolutely worth it! It’s only 5 ingredients, and it’s not hard to do while the burger bake.

Shiitake bacon

Creamy sauce makes chickpea burgers shine! (Or really, any veggie burger.)

These chickpea burgers are made perfect with a creamy sauce. Because veggie burgers don’t have the same natural fat like beef burgers, they can taste dry. You really need to add a creamy sauce to get the right textures on a bun. Here we’ve used Spicy Mayo, which also adds richness making for an overall enhanced experience! Here are a few more creamy sauce toppings you could try:

Make ahead and reheating instructions

These vegan chickpea burgers save well, making them great for making ahead! You could meal prep them on a weekend and then refrigerate them for eating throughout the week. Here’s what we’d recommend:

  • Store in the refrigerator 3 to 4 days. When you reheat them, place them in a 375 oven and reheat until heated through (about 10 minutes or so).
  • Freeze for 1 to 2 months. These burgers freeze well, so pack them in a sealed container and store for a few months. You can also make a double recipe if you know you’d like leftovers and do the freezing option. Let them thaw in the refrigerator and then reheat as per above.
Chickpea burgers (vegan veggie burgers)

Ways to serve chickpea burgers

You don’t have to serve these burgers with BBQ sauce, of course! There are lots of great topping suggestions: here are a few ways we thought of:

This recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free flour.

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Chickpea burgers

Best Chickpea Burgers (Plant Based!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 14 minutes
  • Cook Time: 26 minutes
  • Total Time: 40 minutes
  • Yield: 4 burgers

Description

These chickpea burgers are a hugely satisfying plant-based dinner! Crispy on the outside, they’re painted with BBQ and topped with vegan bacon and spicy mayo.


Ingredients

For the chickpea burgers*

  • 15-ounce can chickpeas (1½ cups cooked)
  • 1 large carrot
  • ½ red onion
  • 2 garlic cloves
  • 1/4 cup all purpose, whole wheat or gluten-free flour
  • 2 tablespoons tahini
  • 1 teaspoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1/4 cup grapeseed or vegetable oil, for frying

For serving


Instructions

  1. Preheat the oven to 400°F.
  2. Drain and rinse the chickpeas. Use a potato masher or fork to mash them in a bowl until they’re mostly mashed with some chunks. Use a large size grater to grate the onion and carrot, then finely grate the garlic OR place them all in a food processor and process until finely minced. Add them to the bowl with the chickpeas. Stir in the tahini, flour and spices. Mix with a spoon and then your fingers until a sticky dough forms. Form 4 round patties and place them on a cutting board, about 3 inches wide by about 3/4 inch thick (we had a 3-inch circle biscuit cutter, which you could use if you have one).
  3. In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
  4. Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through.
  5. Remove the patties from the oven and let them cool for at least 15 minutes to firm up. Paint liberally with BBQ sauce. Top with toppings (make sure to have a creamy rich topping like the Spicy Mayo to enhance the flavors and textures. The burgers save well in the refrigerator, so they’re great to make ahead and eat throughout the week. They also freeze well!

Notes

If you’d like more servings, double the ingredients and pan fry in batches, then bake 8 burgers on the same tray. The burgers stay well refrigerated or frozen (see Step 6).

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Chickpea Burgers, Vegan Burger, Vegan Chickpea Burger, Veggie Burger, Veggie Burger Recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Loaded Potato Soup

Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It’s all that’s great about a baked potato, remade as a healthy soup. Ready for our new favorite cozy and healthy soup? Loaded potato soup. Who could pass that up? (I mean, really!) This one is impossibly creamy with intermittent potato chunks, using no heavy cream at all! Old Bay gives it an irresistible undertone. It’s so easy to make: you don’t even need a blender! And like any good recipe, the best part is the toppings. You can use whatever you like best: Alex and I chose old standards like shredded cheese, sour cream and chives, but added a new-to-us twist. Keep reading for all our secrets to what we think is the best loaded potato soup you’ll find. How to make loaded potato soup: basic steps! So! Most loaded potato soup recipes have loads of cream and butter. This one is ultra creamy using milk and a moderate amount of butter. It also has intermittent potato chunks, which makes the soup taste even heartier! We found we prefer this to a fully pureed texture. And that means you don’t even need […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It’s all that’s great about a baked potato, remade as a healthy soup.

Loaded potato soup

Ready for our new favorite cozy and healthy soup? Loaded potato soup. Who could pass that up? (I mean, really!) This one is impossibly creamy with intermittent potato chunks, using no heavy cream at all! Old Bay gives it an irresistible undertone. It’s so easy to make: you don’t even need a blender! And like any good recipe, the best part is the toppings. You can use whatever you like best: Alex and I chose old standards like shredded cheese, sour cream and chives, but added a new-to-us twist. Keep reading for all our secrets to what we think is the best loaded potato soup you’ll find.

Easy loaded baked potato soup

How to make loaded potato soup: basic steps!

So! Most loaded potato soup recipes have loads of cream and butter. This one is ultra creamy using milk and a moderate amount of butter. It also has intermittent potato chunks, which makes the soup taste even heartier! We found we prefer this to a fully pureed texture. And that means you don’t even need a blender to make it! When Alex created this recipe, he hit on genius (in my opinion). Here are are the secrets to this tasty soup.

Got a pressure cooker? Go to Instant Pot Potato Soup.

Step 1: Saute minced shallot and garlic in butter, then add flour.

You’ll start with a large pot or Dutch oven. Melt the butter, then saute the shallots and garlic for a few minutes. Then you’ll add the flour: this makes a “roux” to thicken the soup. Cook the flour for about 2 to 3 minutes. Once the liquid is added, the flour will thicken it nicely. This trick is used often in creamy sauces and originated in French cooking. (For gluten-free, you can use 1 for 1 gluten-free flour.)

Step 2: Simmer potatoes with veggie broth, milk, and Old Bay.

Add the vegetable broth, milk, potatoes, salt and Old Bay. You’ll simmer for about 25 minutes, until the potatoes are so tender they fall apart when you mash them against the side of the pot. Important: make sure the mixture does not boil! Keep the heat on very low. Stir often and scrape the bottom to make sure nothing sticks. The soup will become very thick.

Mashing potatoes

Step 3: Mash!

Remove the soup from the heat and mash it until the desired texture forms. The soup will be creamy but with small chunks of potatoes. Alex and I found that makes the most satisfying texture for a loaded potato soup, versus having it completely pureed. Stir to incorporate the mashed potatoes.

And now, you’re ready for the best part of a loaded baked potato soup: the toppings! Keep reading for all our favorites.

Ladle

Toppings for loaded potato soup!

This loaded potato soup is the canvas for all of your favorite potato toppings! Here’s what we added to ours, some standard and some a little more unique:

  1. Shredded cheese: Use sharp cheddar, Mexican blend, smoked Gouda, or even Parmesan
  2. Sour cream or Greek yogurt: Both are great; Greek yogurt adds a healthy spin and a tang
  3. Green onions or chives: Thinly sliced onion or chive is a must
  4. Bacon (real or vegan): Because we eat mostly plant based, Alex and I made a shiitake bacon for this recipe and it’s incredibly tasty! Other options: coconut bacon or crumbled tempeh bacon.

Do you have other topping ideas you love? Let us know in the comments below!

Loaded potato soup

What’s Old Bay?

One of the best parts of this loaded baked potato soup (besides the toppings!) is the background hint of Old Bay. It provides the perfect flavoring. But what is it? Old Bay is an American seasoning blend that’s often used to season seafood, most notably in shrimp boils. It’s also used in chowders like this potato soup. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes. You can find Old Bay in your grocery store in the spices aisle, or buy Old Bay online.

Vegan bacon…optional but delicious!

Yep! This soup contains dairy in the milk and cheese, so it’s a vegetarian soup. (If you do want a vegan version of it, give us a shout out in the comments!) To keep it vegetarian and still have that signature salty, smoky flavor of bacon, Alex and I invented a new vegan bacon recipe. It’s mushroom bacon! This bacon is made out of shiitake mushrooms, and it brings just the right smoky topping to this soup.

If you’ve never tried a vegan bacon recipe (we’ll assume many of you haven’t), never fear! It’s not weird. It’s actually extremely satisfying and the perfect topping to keep this soup a healthy meatless dinner recipe.

Shiitake bacon

This loaded potato soup recipe is…

Vegetarian. For gluten-free, use gluten-free 1 for 1 flour.

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Loaded potato soup

Loaded Potato Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8

Description

Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It’s all that’s great about a baked potato, remade as a healthy soup.


Ingredients

  • 2 large shallots
  • 4 garlic cloves
  • 4 medium russet potatoes
  • 4 tablespoons salted butter
  • 6 tablespoons all purpose flour (or 1-for-1 gluten free flour)
  • 2 cupvegetable broth
  • 4 cups 2% milk
  • 1 1/4 teaspoonkosher salt
  • 2 teaspoons Old Bay seasoning
  • Fresh ground black pepper
  • Topping ideas: Greek yogurt, shredded cheese, thinly sliced chives or green onions, bacon, shiitake bacon or coconut bacon, hot sauce

Instructions

  1. Mince the shallots. Mince the garlic. Peel and dice the potatoes.
  2. In large pot or Dutch oven, heat the butter over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
  3. Slowly stir in the vegetable broth, adding it bit by bit and then stirring. Once incorporated add the milk, potatoes, kosher salt, and Old Bay.
  4. Bring to a simmer and cook on low heat for 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy (make sure to keep stirring or a skin will form on the top). It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
  5. Remove from the heat. Use potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice! Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk if necessary.
  6. Serve with toppings.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Loaded potato soup, Loaded baked potato soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes