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  • Writer's pictureElizabeth Carroll

Potato Wild Rice Soup


1 Onion, diced

3 Medium Russet Potatoes, diced

1c Carrots, shredded

2 Stalks Celery, diced

8oz Mushrooms, sliced

2T Butter

2T Olive Oil

1 10.75oz Can Cream of Potato Soup

2c Cooked Wild Rice

4c Vegetable Broth

1c Heavy Cream

8oz Shredded Swiss Cheese

1/4c All Purpose Flour

1/2t Salt

1/2t Black Pepper


1. Cook wild rice according to package directions (this should take about 30-40 minutes, so if you start your rice first, it should be cooked in time for you to add it to the soup). If rice directions only require water (mine did), add in a pinch of salt and 1T butter, for a slightly richer flavor

2. In large pot, heat butter and olive oil over medium high heat

3. When butter is melted, add in onion, carrots, celery, and mushrooms

4. Cook 7-10 minutes until onions are soft/translucent

5. Stir in flour, cook 2-3 minutes constantly stirring. Cook until flour smells toasty and the raw flour has been cooked out

6. Add in vegetable broth and potatoes, bring to boil. Cover and simmer 20-25 minutes until potatoes are soft

7. Reduce heat as low as your stove will go and stir in rice, cream of potato soup, and heavy cream until well soup has returned to warm

8. Stir in swiss cheese and warm until cheese is melted

9. Season with salt (if needed) and pepper. Enjoy!

Makes approximately 6-8 servings

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