This easy potato mushroom soup recipe is perfect for fall dinners and busy families, and is the perfect recipe for you to try this fall!

Why I love This Easy Potato Mushroom Soup Recipe

This is a quick recipe that comes together within minutes. The main ingredients are from canned foods, making the meal quick for busy families. It’s literally as easy as opening the cans and mixing them together, with your favorite seasonings. I add a can of chickpeas for protein, and a sprinkle of Parmesan cheese on top before serving.

Gluten Free Soup Recipe

To make the recipe gluten-free, I used a gluten-free cream of mushroom soup can. I found no difference in the taste or texture. If you want to use a regular can of cream of mushroom soup, then go for it.

Customizing The Soup

Not only does the soup come together quickly, but it is also a good way to use up what you have in your kitchen. If you want to use a can of all corn instead of the mixed vegetables, that would work out well. So would any other can of vegetables you have on hand. Likewise, have fresh mushrooms you want to use up? Toss them in, too!

Want protein but not the chickpeas? No problem! You can easily swap out the chickpeas for another protein source like chicken, or you can omit the protein altogether. Don’t like mushrooms? Then you use a can of cream of chicken soup. The whole point is to have an easy recipe that you can make for your family quickly that is yummy and warm, and fast. So customize it to fit the tastes and preferences of your family. While using canned food isn’t always ideal, it does speed up the cooking time when everyone has had a busy day.

How To Make The Easy Potato Mushroom Soup:

Easy Potato Mushroom Soup Fall Dinner Recipe For Busy Families

Recipe by Jen at ShopRetroChicCourse: DinnerDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

A quick and easy soup dinner to make for those busy nights.

Ingredients

1 can of cream of mushroom soup, follow can directions
1 can of mixed vegetables, drained
1 can chickpeas, drained
1 can whole potatoes, drained and diced based on preference
1 tsp pepper
1 tb turmeric
1 tsp salt
1 tb garlic powder
Grated Parmesan, optional

Directions

On medium heat, pour the can of cream of mushroom into a medium pot. Prepare the soup as instructed on the can.
Add the mixed vegetables, chickpeas, and potatoes to the pot. Mix gently.
Add the pepper, salt, turmeric, and garlic powder. Mix gently to incorporate all of the ingredients. Let the soup heat up before it boils. Then remove from heat.
Ladle the soup into a bowl. Top with Parmesan cheese if desired. Enjoy!

Notes

Cream of mushroom soup can be regular or gluten-free.