Chicken & Potato Mushroom Soup
with Peas, Thyme & Ciabatta Croutons
- Soy
- Wheat
- Milk
Creamy comfort in a bowl. That’s what our chefs are going for here. Any chilly night of the week this soup of sauteed earthy cremini mushrooms, potatoes, onion, carrots, peas and celery in a thick creamy base, seasoned with rosemary and thyme and topped with crisp ciabatta croutons will warm you inside and out. A classic cold weather vegetarian dinner, lunch, or brunch idea.
Ingredients
16 ounce
Potatoes
1 unit
Yellow Onion
4 ounce
Cremini Mushrooms
6 ounce
Carrots
2.5 ounce
Celery
2 clove
Garlic
1 teaspoon
Dried Thyme
1 teaspoon
Dried Rosemary
4 ounce
Peas
2 unit
Mushroom Stock Concentrate
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
4 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more. • Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.
• Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.
Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Transfer to a plate.
• While the soup is cooking, tear ciabatta into bite-size pieces. • Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.
• When potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
Stir chicken or sausage into finished soup.
• Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, savory taste with herbs, though some found the rosemary and thyme overpowering.
- Ease of prep: Chopping vegetables took longer than expected, but the cooking process was straightforward for most.
- Suggestions: Consider blending for creamier texture; reduce herbs if sensitive to strong flavors; add protein like chicken for heartiness.
- Leftovers: Makes plenty for multiple meals; reheats well and flavors develop over time.
- Texture: Some found it too thin; others suggested mashing potatoes or adding cornstarch to thicken.
- Vegetables: Many loved the veggie mix, though a few wanted more mushrooms and fewer potatoes.
Reviews from our home cooks
(New recipe for my husband and me.) What a great creamy soup recipe. The amount of veggies alone is fantastic, A+ for a Hello Fresh recipe these days. Combine that with the taste, and the large portion size, and it's one of my new favorite HF recipes...and I'm not even a soup person. My husband, who IS a soup person, wanted me to rate it 4 stars, so I am. It merits the rating. Hope it shows up on rotation in a few months, as I would order it again.
We added some leftover pork tenderloin that we had, and it was very good. We both felt that we would have cut the amount of thyme and rosemary in half. In the cooking instructions, I would have liked more specific amounts for the spices, celery, carrots, potatoes. We did not cook all of those. We did cook all the mushrooms. In all, this was a very delicious soup, and the amount was right for dinner for the two of us and some leftover for lunch.
I LOVE hellofresh soups. This mushroom potato soup is everything I wanted in a soup- earthiness, textures. The only thing is it was so time consuming. Sometimes I feel the amounts of time on the recipe carts aren't accurate. It took 15 minutes for my potatoes to get browned!! And I cut them up small. However it was so worth it.
The weather today did set this one up for a winner. There was a nice variety of vegetables. Quartering the mushrooms was a nice touch. I know many people that would have been closed minded to mushrooms in soup because of texture, but the cutting method switched up that experience. The herbs were also a nice homey touch. The croutons were enjoyable to make and I felt that this was the critical detail to achieve comfort food status. I would have preferred the broth a bit thicker but the croutons did help with that minor "gripe". The portion size was satisfying.
The portions were large and filling. I liked the flavor, but not the texture. I used an immersion blender to puree the soup and liked it much better. If I made it again, I would add the mushrooms and peas last and add them in after pureeing the rest to give a little texture and interest. A small dollop of creme fraiche would be nice as a garnish.
I'll be ordering this again. The homemade croutons on top of the this creamy mushroom/ veggie soup make this extra tasty. The rosemary and thyme spices are delicious.
Love the airy croutons and the plum mushrooms to make a hearty soup. The creamy soup was a great step up from any other average soup
This was so delicious and very filling! It made a rather large pot of soup. I shared this with two of my housemates and we all loved it. The ciabatta croutons were a nice touch.
Would have liked it a little thicker/creamier but still tasted amazing! I used some old bay seasoning on the ciabatta croutons & it complimented the soup nicely.
Too many potatoes, and not enough mushrooms. Double mushrooms would be great! Suggest also, to add bacon. Cook a few slices of bacon first then set aside. use about 1 - 2 Tbs of bacon fat to the step of cooking the potatoes and onion. Continue with the rest of the recipe and use the crumbled bacon along with the ciabatta croutons as a topping.
