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Portobello Mushroom and Sweet Potato Soup

Rated as 5 out of 5 Stars

"Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)"
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35 m servings 191
Original recipe yields 8 servings


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  1. Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
  2. Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
  3. Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.


  • Cook's Note:
  • This is easily adapted into a vegetarian dish by substituting vegetable broth for chicken broth and omitting the bacon.

Nutrition Facts

Per Serving: 191 calories; 9.6 19.2 8.9 23 1181 Full nutrition

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Excellent soup! I doubled the recipe for a potluck and it was almost all gone. I didn’t add the bay leaf as I was out. I used 3 sweet potatoes. I used 1/2 low sodium chicken broth and 1/2 re...

So delicious! I will definitely make this again and again. I didn’t have Gouda so I used mozzarella instead. Everything else was as recipe directed. I will admit though that the finished product...

Added salt to taste. Delicious!

I followed the recipe as written, I didn't change a thing and will not! I make a lot of soup because my Mom is losing her teeth and now this is my new favorite soup and so very easy to make.