Crockpot Mushroom and Potato Soup

Ingredients:1 lb (450 g) mushrooms, sliced4 medium potatoes, peeled and diced1 medium onion, chopped3 cloves garlic, minced3 cups vegetable or chicken broth1 cup heavy cream (or half-and-half for a lighter version)2 tablespoons butter1 teaspoon dried thymeSalt and black pepper, to taste2 tablespoons all-purpose flour (optional, for thickening)Fresh parsley, chopped (for garnish)Instructions:In a skillet, melt butter over medium heat. Add mushrooms and onions, and sauté until softened (about 5 minutes).Transfer the mushroom mixture to the crockpot.Add diced potatoes, garlic, thyme, salt, and pepper. Pour in the broth and stir to combine.Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.If you prefer a thicker soup, mix flour with a few tablespoons of the hot soup liquid, then stir it back into the crockpot.Stir in the heavy cream during the last 20–30 minutes of cooking.Taste and adjust seasoning if needed.Garnish with chopped parsley before serving.Tips:For a richer flavor, add a splash of white wine while sautéing the mushrooms.You can partially blend the soup with an immersion blender for a creamier texture.Great served with crusty bread or garlic toast!Enjoy!