**Cream of Mushroom Potato Soup Recipe**
**Ingredients:**
- 3 lbs russet potatoes, peeled and diced into 1" cubes
- 24 oz baby bella mushrooms, sliced
- 1 sweet onion, peeled and diced
- 4 tbsp ghee
- 5 cloves garlic, crushed and minced
- 3 tbsp tomato paste
- 32 oz vegetable broth
- 1 pint heavy whipping cream
- 3 tbsp tamari
- 3 tbsp nutritional yeast
- 3 tsp onion powder
- 3 tsp garlic powder
- 3 tbsp minced onion (dehydrated)
- 3 tsp dried thyme
- 4 tsp sweet paprika
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp mustard powder
- 1/2 tsp fennel seeds
**Directions:**
1. Heat ghee in a large pot over medium-high heat. Add the diced onion and cook for about 5–7 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the sliced mushrooms to the pot and cook for approximately 7 minutes.
4. Incorporate the diced potatoes, cooking for another 10 minutes until they begin to brown, stirring often.
5. In a separate bowl, combine rosemary, nutritional yeast, sage, thyme, mustard powder, onion powder, garlic powder, paprika, and fennel seeds. Add this spice mixture to the pot with the potatoes and onions, stirring for about 2 minutes.
6. Mix in the tomato paste and continue stirring for another 2 minutes.
7. Pour in the tamari and vegetable broth. Bring the mixture to a gentle simmer and cook for about 20 minutes.
8. In a measuring cup or bowl, slowly temper half of the cream by gradually whisking in some of the hot soup broth until warmed. Then pour it back into the soup pot.
9. Allow the soup to simmer for an additional 20 minutes.
10. To thicken the soup, use an immersion blender directly in the pot or blend two cups of soup (including potatoes and mushrooms) in a stand blender before returning it to the pot.
11. Season with salt and pepper to taste.
Serve hot with a dollop of sour cream and garnish with parsley if desired. Enjoy your comforting Cream of Mushroom Potato Soup!
