Description
This Mushroom Potato Soup is rich, creamy, and comforting, with tender potatoes and earthy mushrooms in a velvety broth. It’s a satisfying dish that makes the perfect meal for chilly days. Packed with flavor and texture, this soup is a great option for vegetarians and mushroom lovers alike!
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups mushrooms, sliced (button mushrooms or cremini work best)
- 2 large potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes, until they release their moisture and begin to brown.
- Add the Potatoes and Broth: Add the diced potatoes, vegetable broth, thyme, and black pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer, uncovered, for 20-25 minutes, until the potatoes are tender.
- Blend the Soup: For a creamier texture, use an immersion blender to blend about half of the soup directly in the pot, or transfer half of the soup to a blender and blend until smooth. If you prefer a chunkier soup, feel free to blend just a portion or leave it as is.
- Add Cream: Stir in the heavy cream (or coconut milk) and continue cooking for an additional 5 minutes, until heated through. Adjust seasoning with salt to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Notes
- You can use any variety of mushrooms you prefer, such as shiitake or portobello, for a different flavor profile.
- For a vegan version, substitute the butter with olive oil and use coconut milk instead of heavy cream.
- If you like a thicker soup, add more potatoes or blend more of the soup.
- This soup can be stored in the refrigerator for up to 4 days, and it freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg