Portobello Mushroom and Sweet Potato Soup recipe

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Ingredients

3 tablespoons margarine
¼ onion, chopped
2 large portobello mushroom caps, diced
2 (14 ounce) cans chicken broth, divided
1 large sweet potato, peeled and diced
2 tablespoons bacon bits
2 teaspoons garlic salt
½ teaspoon dried thyme
1 bay leaf
¼ cup half-and-half
4 ounces shredded Gouda cheese

Nutrition Info

191.5 calories
carbohydrate: 19.2 g
cholesterol: 22.7 mg
fat: 9.6 g
fiber: 3.6 g
protein: 8.9 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1181.3 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.

  2. Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.

  3. Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

Recipe Yield

8 servings

Recipe Note

Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)

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