The combination of roasted potatoes and mushrooms with a little kiss of flavor from the leeks is truly so scrumptious, and my goodness this chowder has become one of my favorite fall and winter soups! What makes it absolutely unique is roasting the potatoes separately before they ever go into the pot. I know it sounds like an extra step but trust me, roasting those little baby Yukon golds at high heat until they’re golden and slightly caramelized adds an incredible depth of flavor that you simply cannot get by simmering raw potatoes in broth. It is the step that makes this chowder taste restaurant-worthy right in your own kitchen.
And then there’s the secret ingredient sprinkled on those potatoes before roasting: dried porcini mushroom powder. Promise that tiny pinch of ground porcini is a complete game-changer. It adds a deep, earthy, umami richness that makes the whole bowl taste like it has been simmering for hours. The wild mushrooms in the chowder itself – I love using oyster mushrooms but a mix of beech, chanterelle, or cremini is equally gorgeous. They get beautifully browned before the cassava flour roux goes in, building even more flavor at every step. This is the kind of soup that makes people very quietly set their spoon down and just say wow.
Why This Roasted Potato and Mushroom Chowder Is So Scrumptious
It is the layering of techniques that makes this chowder so special. Roasting the potatoes. Browning the mushrooms until they’ve released all their moisture and are getting golden at the edges. Building a cassava flour roux right in the pot with the vegetables. Adding the wine (omit for Whole30 & sub chicken broth) and scraping up all those gorgeous brown bits from the bottom of the Dutch oven. Each step adds another layer of flavor and by the time you ladle it into bowls it’s this deeply rich, savory, warmly herbed chowder that is honestly hard to beat. Top it with crispy prosciutto and fresh chives and it becomes an absolutely stunning bowl that looks as good as it tastes!
Ingredients You’ll Need
Here’s a quick look at what goes into this chowder. Full amounts are in the recipe card below.
For the Roasted Potatoes
Baby Yukon gold potatoes halved or quartered, avocado oil, Redmond Real Salt, Primal Palate Adobo Seasoning, and a pinch of dried porcini mushroom powder ground into a fine powder. That last ingredient is the tasty tip that makes all the difference — it adds an incredible earthy depth to the potatoes before they even hit the soup!
For the Chowder
Avocado oil, leeks (the bottom white and light green parts only, cleaned well and sliced), diced Vidalia onion, 8 oz of your favorite mushrooms — oyster are my personal favorite but beech, chanterelle, cremini, or button all work beautifully. Otto’s Naturals Cassava Flour for the roux, white wine for deglazing (sub extra chicken broth for Whole30), chicken bone broth (sub vegetable broth for a vegan version), fresh thyme, salt, black pepper, and heavy whipping cream or full fat coconut cream to finish. Then crispy prosciutto and fresh chives for the garnish – don’t skip the crispy prosciutto, it’s the finishing touch that takes this bowl over the top!
How to Make Roasted Potato and Mushroom Chowder
Preheat your oven to 450°F degrees. Toss the halved potatoes with avocado oil, salt, adobo seasoning, and that all-important porcini mushroom powder. Spread cut-side down on a baking sheet and roast 12 to 15 minutes until golden brown. Set aside while you build the soup.
In a medium Dutch oven, warm the avocado oil over medium heat and sauté the leeks and onion until soft and fragrant. Add the mushrooms and stir to coat, cooking until they’ve released all their moisture and are starting to get beautifully golden at the edges. Don’t rush this step – those golden mushroom edges are pure flavor!
Sprinkle the cassava flour evenly over the vegetables and stir well to coat everything. Cook for 1 to 2 minutes to get rid of the raw flour taste. Add the white wine and stir, scraping up all those gorgeous brown bits from the bottom of the pot. Pour in the chicken broth, add the thyme, salt, and pepper, and bring to a slow simmer over medium low heat. Cook 10 to 15 minutes to let the flavors develop.
Stir in the cream and the roasted potatoes. Simmer gently for another 5 to 10 minutes until the potatoes are heated through and the chowder has thickened to that perfect consistency. Taste and adjust salt. Ladle into bowls and top with crispy prosciutto and fresh chives. Pure fall comfort in a bowl!
Tips for the Best Roasted Potato and Mushroom Chowder
Don’t skip roasting the potatoes separately. This is an important tip and a step that makes this chowder taste truly restaurant-worthy. Roasting at 450°F degrees gets those potatoes golden and slightly caramelized, which adds a flavor dimension you simply cannot achieve by simmering them raw in the broth.
The porcini mushroom powder is the secret weapon. A little goes a long way – just 1/8 teaspoon sprinkled on the potatoes before roasting adds an incredible earthy, umami depth to the whole bowl. It’s a tasty tip I’d hate for you to miss! Find it at most specialty grocery stores or online, or grind a few dried porcini mushrooms yourself in a spice grinder, which is honestly the most cost effective option.
Brown the mushrooms properly. Let them cook/brown in the pot until they’ve fully released their moisture and are starting to get golden at the edges. Pulling them too early means watery, bland mushrooms. Give them the time they need and the flavor payoff is enormous!
Make the crispy prosciutto garnish. Lay prosciutto slices flat on a parchment-lined baking sheet and bake at 375°F degrees for 8 to 10 minutes until crispy. Let cool on the pan – they’ll crisp up even more as they cool. Crumble over each bowl right before serving. When isn’t crispy prosciutto the answer?!
Making It Whole30 and Dairy Free
This chowder is incredibly easy to adapt. For Whole30: omit the white wine and substitute additional chicken broth for deglazing, and swap the heavy cream for full fat coconut cream. The coconut cream gives you a beautiful richness without any dairy and is genuinely scrumptious in this recipe. For a fully vegan version, use vegetable broth throughout and skip the prosciutto garnish – a sprinkle of toasted pine nuts or extra fresh thyme is a beautiful alternative!
More Cozy Fall Soups You’ll Love
- White Chicken Chili (Paleo + Whole30) – another cozy family favorite
- Gluten Free Chicken Tortilla Soup
- Spicy Chicken Avocado Soup – a blog FAV!!
- Roasted Butternut Squash Puree – for when you want something silky and elegant
- Browse all Back Porch Paleo soups and stews
Roasted Potato and Mushroom Chowder (Paleo + Whole30)
Course: SoupsDifficulty: Easy6
servings20
minutes20
minutesUmami packed seasonal mushroom & potato chowder
Ingredients
- potatoes
1 lb Baby Yukon Gold Potatoes, washed and halved or quartered
2-3 Tbsp Avocado Oil
1 tsp Redmond Real Salt
1 tsp Adobo Seasoning (Primal Palate)
1/8 tsp Dried Porcini Mushroom Powder, ground into a fine powder
- chowder
2-3 Tbsp Avocado Oil
1 cup Leek, cleaned and sliced into 1/4 inch circles (bottom white part only)
1/2 cup Vidalia Onion, diced
8 oz Oyster Mushrooms (or beech, chanterelle, cremini, or button)
3-4 Tbsp Otto’s Naturals Non-GMO Cassava Flour
1 cup White Wine (sub chicken broth for Whole30)
4 cups Chicken Bone Broth (sub veggie broth for vegan)
2 tsp Fresh Thyme
2-3 tsp Redmond Real Salt (adjust to taste)
1/2-1 tsp Black Pepper
1 cup Heavy Whipping Cream (sub full fat coconut cream for Paleo/Whole30/dairy free)
- optional garnish
1-2 Tbsp Fresh Chives, finely chopped
4 slices Prosciutto, baked until crispy (bake at 375°F for 8-10 min)
Directions
- Preheat oven to 450°F. Toss potatoes with avocado oil, salt, adobo seasoning, and mushroom powder. Spread cut-side down on a baking sheet. Roast 12-15 minutes until golden brown. Set aside.
- Heat avocado oil in a medium Dutch oven over medium heat. Add leeks and onion, sauteing until softened and fragrant.
- Add mushrooms and stir to coat. Cook until they have fully released their moisture and are starting to brown at the edges.
- Sprinkle cassava flour over the vegetables and stir well to coat everything. Cook 1-2 minutes.
- Add white wine and stir, scraping up any brown bits from the bottom. Add chicken broth, thyme, salt, and pepper. Bring to a simmer and cook 10-15 minutes.
- Stir in cream and roasted potatoes. Simmer gently 5-10 more minutes until potatoes are heated through and chowder has thickened. Taste and adjust seasoning.
- Ladle into bowls and garnish with fresh chives and crispy prosciutto.
Notes
- The porcini mushroom powder is the secret ingredient — don’t skip it! Roasting the potatoes separately at high heat is the step that makes this chowder taste restaurant-worthy. For Whole30: omit wine and sub extra broth; use full fat coconut cream instead of heavy cream. For vegan: use vegetable broth and skip the prosciutto garnish.
If you make this Roasted Potato and Mushroom Chowder I would absolutely love to hear about it! Drop a comment below or tag me on Instagram. This one is a true showstopper and I am so proud of it. Happy soup season! 🍲🍂
