Creamy Potato Mushroom Soup (Gluten Free)

Heat the oil in a large skillet over medium-high heat. Saute onion until it becomes slightly browned. Add in garlic and saute for 30 seconds more until it becomes fragrant.
2 tablespoon olive oil, ½ cup brown onion, 1 heaping teaspoon of garlic
Add in mushrooms, season with salt and black pepper. Cook until they are softened and browned. Set aside.
10 oz fresh mushrooms, salt, black pepper
In a large pot or dutch oven, over medium heat, boil the potatoes with 1 cup water or broth until fork tender. Add the cooked mushroom onion mix, milk, and cream. Take it to a boil and reduce the heat to medium low, simmer for 10-15 minutes until soup thickens. Don’Try not to boil the cream.
10 oz fresh mushrooms, 1 ½ lb medium all-purpose potatoes, 1 cup heavy cream, 1 cup full-fat milk, 1 cup water
Serve with fresh parsley, spring onions or dill, crusty bread, breadsticks, dinner rolls, croutons, and garlic bread. If you like the soup to be thicker, you can mash half fo the potatoes until chunky or stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
1 teaspoon fresh dill or parsley for serving