mushroom and potato soup recipe

Written BySheba G Updated On
mushroom and potato soup recipe
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The Best mushroom and potato soup recipe

I’m so excited to share this recipe with you because it’s one of my family’s absolute favorites. It’s a hearty and comforting mushroom and potato soup that’s perfect for a chilly evening or a special occasion. I first tried this recipe when I was in college, and it quickly became a staple in my kitchen.

My kids love it because it’s easy to make and tastes amazing. As an added bonus, this soup is packed with nutrients from the mushrooms and potatoes, making it a great option for a healthy meal. I love how this soup comes together – the combination of sautéed onions, garlic, and mushrooms creates a depth of flavor that’s hard to resist.

And let’s not forget the best part: the creamy texture from the potatoes and broth. It’s a match made in heaven! Whether you’re serving it as a main course or as a side dish, this soup is sure to please even the pickiest eaters.

One of the reasons I adore this recipe is that it’s incredibly versatile. You can customize it to your liking by adding your favorite spices or herbs. I like to add a pinch of thyme for an extra boost of flavor.

Plus, you can easily make it in large batches for potlucks or family gatherings. This soup is also incredibly easy to make, which is perfect for busy weeknights or when you’re short on time. Simply sauté your ingredients, add some broth, and let it simmer until the flavors meld together.

It’s honestly one of the most comforting soups I’ve ever had the pleasure of enjoying.

Creamy Mushroom and Potato Soup

Creamy Mushroom and Potato Soup

4.6 from 1116 votes

A hearty and comforting soup packed with earthy mushrooms and tender potatoes in a rich, creamy broth. Perfect for a cozy dinner or lunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 medium potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves
1 bay leaf

👨‍🍳Directions

1In a large pot, melt butter over medium heat.
2Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3Add minced garlic and cook for an additional 1 minute, until fragrant.
4Add sliced mushrooms to the pot.
5Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
6The mushrooms should be browned and slightly caramelized.
7Add diced potatoes, vegetable broth, salt, black pepper, thyme leaves, and bay leaf to the pot.
8Stir well to combine.
9Bring the mixture to a boil over high heat.
10Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, until the potatoes are tender and can be easily pierced with a fork.
11Remove the bay leaf.
12Using an immersion blender, blend about half of the soup until smooth.
13This will give the soup a creamy texture while leaving some chunks of potatoes and mushrooms for texture.
14If you do not have an immersion blender, you can carefully transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
15Stir in the heavy cream.
16Cook the soup over medium heat for an additional 2-3 minutes, until it is heated through and the flavors are well combined.
17Taste and adjust the seasoning with more salt and pepper if needed.
18Serve the soup hot, garnished with fresh thyme leaves if desired.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 1000mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 8g

📝Notes

Tips: For a vegan version, substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk. You can also add other vegetables like carrots or celery to make it more hearty.

Watch Video Of How Creamy Mushroom and Potato Soup Works

I love how this mushroom and potato soup can be enjoyed in so many different ways. It’s perfect for a quick and comforting dinner on a weekday, or it can be the star of a family gathering.

You can serve it with a side of crusty bread or a green salad for a complete meal. It also reheats well, making it a great option for meal prepping.

I often make a big batch and freeze portions for later. This soup is always a hit with my family, and I know it will be a hit with yours too.

It’s a classic recipe that never disappoints and always brings warmth and comfort to the table.

❓ Frequently Asked Questions About Creamy Mushroom and Potato Soup

What type of mushrooms should I use in this recipe?

For this recipe, you can use any type of mushroom you prefer, but button mushrooms are a great choice because they’re mild in flavor and tender in texture.

Can I use frozen potatoes instead of fresh ones?

Yes, you can use frozen potatoes if that’s what you have on hand. Just be sure to thaw them first before adding them to the soup.

How do I store leftover mushroom and potato soup?

You can store leftover mushroom and potato soup in an airtight container in the fridge for up to three days or freeze it for up to two months.

What if I don’t have any thyme? Can I substitute it with another herb?

You can definitely substitute thyme with another herb like parsley or basil if that’s what you have on hand.

Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing all your ingredients ahead of time and then assembling the soup when you’re ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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