By Andrew Taylor - Spud Fit | July 3, 2022

Potato Mushroom Chowder

This recipe was brought to you by Dr. Pamela Popper

Potatoes are a staple food in my diet, and soup is one of my favourite ways to eat them in the winter when it’s freezing cold in Ohio. I do a lot of batch cooking on Sundays because I don’t have much time to cook during the week. This recipe makes a BIG pot of soup, which provides several quick meals during my very busy days. Serves 4-6.


  • 1 onion, chopped
  • 220 g (8 oz) button mushrooms, sliced
  • 1.9 litres (64 fl oz) vegetable stock
  • 680 g (1½ lb) waxy potatoes, skin on, cut into bite-sized pieces
  • 4 large carrots, chopped
  • 220 g (8 oz) rotini pasta, cooked according to the packet instructions
  • 2 tablespoons dried oregano
  • 1 tablespoons dried thyme
  • sea salt and freshly ground black pepper, to taste (optional)


  • Step 1

    In a large saucepan, sauté the onion and mushroom in a little water until tender.

  • Step 2

    Add the vegetable stock, potato and carrot, then bring to the boil over a high heat.

  • Step 3

    Remove 750 ml–1 litre (251/2–34 fl oz/3–4 cups) of the stock and vegetables and blend until smooth.

  • Step 4

    Return the blended soup to the pan, reduce the heat to low and add the cooked pasta, herbs and seasoning.

  • Step 5

    Cover and simmer for 8–10 minutes, then check and adjust the seasoning if needed.

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