When I was young, I remember my mom used to make the most wonderful potato soup—old school all the way—simple, thick, delicious comfort food. This is my take on a childhood classic. Mushrooms and sherry make it a new, grown-up favorite.
Mushroom Potato Soup
2 tablespoons butter or olive oil
½ cup onion, chopped
4 cups mushrooms, chopped
2 large cloves garlic, minced
3 large russet potatoes, peeled and chopped
2 cans chicken stock
Kosher salt and black pepper
2 cups whole milk
¼ cup sherry
Fresh parsley, minced
Heat olive oil in a large pot. Add onions, mushrooms and garlic and a pinch of salt. Sauté for 5 minutes. Remove vegetables from pot and set aside. Add chopped potatoes to pot, and cover with chicken stock. Season with salt. Bring to boil, cover, and cook for 10-12 minutes. Remove about 2 cups of the potatoes, and place them in a bowl. Add vegetables back to pot, along with milk, sherry and parsley. Add mashed potatoes to pot, and bring soup to a boil. Reduce heat to low, and simmer for about 10 minutes. Adjust seasoning. Serve with good, crusty garlic bread.
