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Grandma’s Comforting Creamy Winter Soup

  • Author: Cindy Wisdom
  • Total Time: 45
  • Yield: 4 1x


This satisfying, earthy soup is warm and comforting. Combining mushrooms, spinach and potatoes lends perfect flavor and the crunchy chickpeas on top in place of croutons make it a standout dish!



3 T. olive oil, divided

1 medium onion, diced

2 garlic cloves, minced

1 c. vegetable stock

2 c. warm water

7 oz. Portobello mushrooms, chopped

1 medium potato, peeled and cubed

7 oz. heavy cream

2 c. baby spinach, rough chopped

Sea salt and black pepper, to taste

1 c. canned chickpeas, drained, rinsed and lightly patted dry

2 T. olive oil



1.    Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onion becomes soft and translucent, approximately 4-5 minutes.

2.    Add vegetable stock, water, mushrooms, and potatoes.


3.    Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 minutes. Time to cook will vary based on size of potato cubes.


4.    Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.

5.    Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.


6.    In a small skillet, heat 1 tablespoon olive oil over medium heat.  


7.    Add chickpeas and cook until crispy, stirring occasionally.  


8.    To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!

  • Prep Time: 15
  • Cook Time: 30