Cheesy Potato Mushroom Soup

• 5 cup chopped portabela mushrooms (I bought whole ones and sliced them myself you can buy the pre sliced or chop them how ever you like
• 4 cup frozen diced potatoes (used the frozen because I'm too lazy to cut up tators)
• 32 oz half and half
• 4 cup milk
• 2 cup shredded cheddar
• 2 tbsp butter
• 2 vegetable bullion cubes
• 1 tbsp granulated garlic
• 1 tsp sea salt
• 1 tsp pepper
• 1/4 tsp Hungarian paprika
• 1/4 tsp Ground thyme

1. Saute mushrooms in butter with garlic and salt and crushed vegetable bullion cubes
2. Add potatoes and half and half and milk pepper, paprika, thyme.
3. When you see the green gelatinous stuff forming on top don't freak out its just the butter bullion mix solidifying from being mixed with the cold milk cream and frozen potatoes.
4. Once it all heats up again the butter will melt again and incorporate in the soup
5. Let soup come to boil then turn down and simmer for 30-45 minutes
6. After its done simmering and shortly before serving add the cheddar and mix it in until it incorporates into the soup

portabela mushrooms, potatoes, milk, cheddar, butter, vegetable bullion, garlic, salt, pepper, paprika, ground thyme

Taken from cookpad.com/us/recipes/339656-cheesy-potato-mushroom-soup (may not work)