Mushroom Potato Soup

There’s something magical about a hearty soup that’s both earthy and creamy, and this Mushroom Potato Soup is exactly that. Imagine the rich, savory flavor of mushrooms melding with the soft, comforting texture of potatoes, all wrapped in a velvety creamy broth. It’s the perfect dish for chilly days, or really any day when you need a warm, satisfying bowl of comfort. Whether you’re enjoying it on a cozy evening at home or sharing it with family, this soup is sure to become a favorite.

Why You’ll Love Mushroom Potato Soup

Comfort in Every Bite

This soup is pure comfort. It’s thick, creamy, and packed with deep, savory flavors. The mushrooms add an earthy richness, while the potatoes provide that satisfying heartiness that makes each spoonful so fulfilling.

Hearty Yet Light

While this soup is filling, it’s not heavy. The combination of mushrooms and potatoes creates a perfect balance—hearty without feeling too rich or overwhelming. It’s the kind of soup you can enjoy as a light meal or pair with a side for a more filling dish.

Simple Ingredients, Big Flavor

The beauty of this soup is that it uses just a few simple ingredients—mushrooms, potatoes, onion, and broth—but the result is so much more than the sum of its parts. Roasting the mushrooms and sautéing the onions builds depth of flavor, while the creamy broth ties everything together.

Versatile

This soup is perfect for any occasion. Serve it for a casual weeknight dinner, a cozy lunch, or as a starter for a dinner party. You can easily customize it to your liking—add a sprinkle of cheese, fresh herbs, or even a splash of cream for extra richness.

Vegetarian and Satisfying

This soup is naturally vegetarian (and can be easily made vegan), making it a great option for anyone looking to enjoy a plant-based meal that’s still rich and comforting.

Ingredients

Get ready to make a pot of pure mushroom and potato goodness with these ingredients:

For the Soup:

• Mushrooms: The earthy, umami flavor of the mushrooms is the backbone of this soup. Cremini or button mushrooms work best, but feel free to mix in shiitake or portobello for extra depth.
• Potatoes: Russet potatoes are perfect for their creamy texture once cooked, making them the ideal companion to the mushrooms in this soup.
• Onion: Adds a subtle sweetness and enhances the overall flavor of the soup.
• Garlic: A touch of garlic takes the flavor to the next level with its rich, savory note.
• Vegetable or Chicken Broth: The base of the soup, adding depth and richness. Use vegetable broth for a vegetarian version.
• Heavy Cream or Coconut Milk: Adds creaminess to the soup. Use heavy cream for a richer texture, or coconut milk for a dairy-free option.
• Olive Oil or Butter: For sautéing the vegetables and adding richness to the base of the soup.
• Thyme: Fresh thyme enhances the earthy flavors of the mushrooms and gives the soup a lovely aromatic fragrance.
• Salt and Pepper: To taste, adjusting the seasoning for a perfectly balanced flavor.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Here’s a breakdown of the nutrition per serving (based on 6 servings):

• Calories: 240
• Protein: 4g
• Fat: 14g
  • Saturated Fat: 6g
• Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 4g
• Cholesterol: 25mg
• Sodium: 850mg
• Potassium: 650mg
• Calcium: 6% DV
• Iron: 10% DV
• Vitamin A: 4% DV
• Vitamin C: 15% DV

This creamy, earthy soup is satisfying and comforting, while still being nourishing and light!

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Instructions

Let’s dive into making this warm, comforting soup from start to finish!

Sauté the Vegetables

Heat a tablespoon of olive oil (or butter) in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent. Add the garlic and cook for another minute, until fragrant.

Roast the Mushrooms

While the onions and garlic are cooking, slice your mushrooms. Add them to the pot and cook for about 10 minutes, stirring occasionally, until they release their moisture and start to brown. This step helps develop their deep, umami flavor.

Add the Broth and Potatoes

Once the mushrooms are browned, add the diced potatoes to the pot. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Add in the thyme, salt, and pepper. Let the soup simmer for about 20 minutes, or until the potatoes are soft and easily pierced with a fork.

Blend the Soup

Once the potatoes are tender, remove the soup from the heat and use an immersion blender to purée the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches. Once blended, return the soup to the pot.

Add the Cream

Stir in the heavy cream (or coconut milk for a dairy-free version). Bring the soup back to a gentle simmer and cook for another 5 minutes to allow the flavors to meld together.

Taste and Adjust

Taste the soup and adjust the seasoning with more salt and pepper if needed. If you like a bit more richness, add an extra splash of cream.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh thyme, a sprinkle of grated Parmesan, or a drizzle of olive oil for extra flavor. Serve it hot and enjoy every creamy spoonful!

How to Serve Mushroom Potato Soup

This soup is delicious on its own, but there are plenty of ways to elevate your meal. Here are a few ideas:

Crusty Bread

Serve with a warm, crusty baguette, sourdough, or garlic bread for dipping. It’s the perfect way to soak up all the creamy goodness!

Fresh Salad

Pair with a light, refreshing salad, like a mixed greens salad with a tangy vinaigrette. The acidity from the dressing will balance out the richness of the soup.

Roasted Vegetables

Roasted veggies like Brussels sprouts, carrots, or broccoli are great additions to bring in extra nutrients and a pop of color.

Cheese

Top your soup with grated Parmesan, crumbled feta, or even a sprinkle of fresh herbs for a finishing touch that adds flavor and texture.

Additional Tips

Make It Vegan

To make this soup vegan, simply swap the heavy cream for coconut cream or any plant-based cream. Use vegetable broth for a fully plant-based version.

Add Extra Veggies

For added nutrition, throw in some spinach, kale, or leeks. They’ll blend perfectly into the soup and give it a nice pop of color and extra flavor.

Store Leftovers

This soup keeps well in the fridge for 3-4 days in an airtight container. Reheat gently on the stovetop, adding a little extra broth or cream if it thickens too much.

Freeze for Later

You can freeze the soup for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop when you’re ready to enjoy it.

Add Protein

If you’d like to add some protein to your soup, consider stirring in some cooked chicken, bacon bits, or even a handful of chickpeas for extra heartiness.

FAQ Section

Q1: Can I use any type of mushrooms for this soup?
A1: Yes! While cremini or button mushrooms are great, you can experiment with other varieties like shiitake, portobello, or even a mix of different mushrooms for a more complex flavor.

Q2: Can I make this soup ahead of time?
A2: Absolutely! This soup actually tastes better the next day, as the flavors have time to meld together. Store it in the fridge and reheat when you’re ready to serve.

Q3: How do I store leftovers?
A3: Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.

Q4: Can I make this soup spicier?
A4: Yes! Add a pinch of red pepper flakes or a dash of hot sauce to give it a little kick.

Q5: How can I make this soup thicker?
A5: If you want a thicker soup, you can add more potatoes or blend the soup longer. You can also stir in a tablespoon of flour or cornstarch to thicken it up if needed.

Q6: Can I add dairy-free options?
A6: Yes! Use coconut cream or almond milk as a dairy-free alternative to heavy cream and vegetable broth instead of chicken broth for a fully vegan option.

Q7: How can I make the soup more flavorful?
A7: For a more robust flavor, try roasting the mushrooms before adding them to the pot. You can also add a splash of white wine when sautéing the mushrooms or a squeeze of lemon juice to brighten the flavor.

Q8: Can I add other vegetables?
A8: Yes! You can add carrots, celery, or even leeks for extra flavor and nutrients.

Q9: How long does this soup last in the fridge?
A9: This soup will last in the fridge for up to 4 days when stored in an airtight container.

Q10: Can I double the recipe?
A10: Yes! You can easily double the ingredients and make a larger batch. Just be sure to use a bigger pot.

Conclusion

This Mushroom Potato Soup is everything you want in a cozy, comforting dish—creamy, hearty, and packed with rich, savory flavors. Whether you’re enjoying it as a light meal or pairing it with your favorite sides, this soup will surely warm you up from the inside out. It’s the kind of dish that brings people together, and it’s easy enough to make whenever you’re craving a bowl of pure comfort. Grab your spoon, and let the mushroom-potato magic begin!

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