Mushroom & Potato Soup

Cost Per Serving: $1.86
Yields 4 Servings


  • 1 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 3 cloves of garlic, minced
  • 9-12 red potatoes, sliced into medallions
  • 8 oz. mushrooms, sliced
  • 1 can chicken broth
  • 1 cup water
  • 2 Tbsp. Italian seasoning
  • 1 Tbsp. red pepper flakes
  • Salt and pepper to taste
  • 13 oz. coconut milk
  • 1 bunch kale, chopped

Suggested Garnish:

  • Grated parmesan cheese
  • Hot sauce

Optional Lean Meat Protein to Add:

  • Poached or roasted chicken breast
  • Turkey bacon
  • Italian seasoned turkey sausage



  1. Heat oil over medium-high heat in a large, heavy-bottomed pot. Add onion and bell pepper and sauté until fragrant, about 3 minutes.
  2. Add garlic and sauté another 2 minutes.
  3. Combine potatoes and mushrooms and add to pot. Stir frequently for 3 more minutes.
  4. Pour in chicken broth and water and add seasoning, pepper flakes, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for about 45 minutes, until potatoes are soft).
  5. Add coconut milk, cover, and simmer for 10 minutes.
  6. Add kale and simmer another 10 minutes.
  7. Top with cheese, hot sauce or extra pepper flakes if you wish, and enjoy!


**Recipe courtesy of HCFB Communications Coordinator, Mallory Best


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