It is officially Spring, but it is still cold every other day where I live, so this creamy mushroom and potato bowl is the perfect Spring soup for those slightly colder days! It is cozy and flavorful, but is also bright and fresh! Plus the asparagus in there gives us bright spring flavors.
This bowl was inspired by a dish I had at Tatte, which is a bakery/restaurant with several locations in the Northeast. I had one bite and knew I had to recreate it — so here we are!
ingredients needed for this creamy mushroom potato bowl
- 1 tbsp butter
- 1/2 yellow onion diced
- 2 cups vegetable broth or chicken broth
- 1 cup yukon gold potatoes
- 1/2 cup heavy cream
- 1 tsp paprika
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 tbsp olive oil
- 1 cup mushroom sliced
- 1 cup asparagus cut into 1 inch pieces
- 1 cup spinach
- 2 eggs
- 1/4 cup parmesan
- 1/4 cup fresh chives
other recipes you will love
- wild mushroom farro
- caramelized onion braised short ribs
- baked harissa chicken meatballs
- creamy carrot pasta
creamy mushroom potato bowl
ingredients
- 1 tbsp butter
- 1/2 yellow onion diced
- 2 cups vegetable broth or chicken broth
- 1 cup yukon gold potatoes
- 1/2 cup heavy cream
- 1 tsp paprika
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 tbsp olive oil
- 1 cup mushroom sliced
- 1 cup asparagus cut into 1 inch pieces
- 1 cup spinach
- 2 eggs
- 1/4 cup parmesan
- 1/4 cup fresh chives
instructions
- Add the butter and diced onion to a pan over medium heat. Cook for 3-4 minutes until onions have cooked through.
- While the onion cooks, cut the potatoes into 1 inch pieces. Once the onion has cooked, add he potatoes and vegetable broth. Bring the broth to a boil, cover, and cook until the potatoes are tender, about 10 minutes.
- While the potatoes are cooking, start on the vegetables. Add the olive oil, mushrooms, and asparagus to a separate pan over medium heat. Cook for 5-6 minutes until mostly cooked through. Add the spinach and cook until it wilts. Add salt and pepper, to taste. Take the pan off the heat.
- When the potatoes are done cooking, turn the heat to low and stir in the heavy cream and spices.
- To poach the eggs, bring a small pot of water to boil. Add 1 tsp of apple cider vinegar. Crack an egg into a small bowl. Use a wooden spoon to stir the water in a circle several times, then immediately pour the egg in the center of the water. Leave the pot alone and let the egg cook for 5-7 minutes. Remove with a slotted spoon and repeat with the other egg.
- To plate, divide the potato broth between 2 bowls. Top with the cooked vegetables, parmesan, and a poached egg. Serve with bread (optional) and enjoy!
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