This creamy Mushroom Potato Soup is so warm and comforting! With tender potatoes and earthy mushrooms, it’s perfect for chilly days when you need a hug in a bowl.
Honestly, this soup is my go-to when I want something cozy. Plus, it’s super easy to whip up. Just chop, simmer, and enjoy with some crusty bread—yum!
Key Ingredients & Substitutions
Olive Oil or Butter: I often use olive oil for a lighter flavor, but butter gives a richer taste. You could also use coconut oil for a different twist, especially if you’re looking for a dairy-free option.
Mushrooms: Mixing mushrooms gives great flavor. Use cremini and shiitake for earthiness. If they’re not available, white button mushrooms work just fine. Consider canned mushrooms in a pinch, but fresh is always best for texture.
Potatoes: Russet potatoes are perfect for creaminess, while Yukon Gold adds a buttery taste. If you’re watching carbs, cauliflower can be a good substitute for a lighter option.
Heavy Cream: For a lighter version, try half-and-half or coconut milk. Almond or cashew cream also works if you’re looking for a dairy-free alternative. Remember, it will alter the taste slightly!
Thyme: Fresh thyme has a lovely taste, but if you only have dried, that’s okay too! Just use a lot less (usually 1/3 of the amount for dried). You could also try rosemary for a different flavor.
How Do I Make Sure My Mushrooms Cook Properly?
Cooking mushrooms can be tricky—they need space and the right heat. To get them nicely browned, make sure you don’t overcrowd the pan when you add them. Cook on medium heat and let them release their moisture. Here’s how:
- Heat your pot before adding mushrooms. This helps them sear instead of steam.
- Cook mushrooms for 8-10 minutes, stirring occasionally. Don’t rush this step—let them brown well!
- If they start to stick, lower the heat a bit and stir more. A bit of patience pays off!
Following these tips will give you flavorful and tender mushrooms that really shine in your soup!
Mushroom Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (about 300g) mixed mushrooms (such as cremini, shiitake, oyster), sliced
- 3 medium potatoes (Russet or Yukon Gold), peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon lemon juice or white wine vinegar, for brightness
- Optional: 1/4 teaspoon smoked paprika or nutmeg for subtle warmth
How Much Time Will You Need?
This delightful soup will take approximately 10 minutes to prep and about 30-35 minutes to cook, plus a little time to cool. So, in about 45 minutes, you’ll have a delicious and cozy pot of Mushroom Potato Soup waiting for you!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot over medium heat, add your olive oil or butter. Once it’s melted and warm, toss in the chopped onion. Let them cook until they are soft and translucent—this should take about 5 minutes. Stir them occasionally to avoid any burning.
2. Adding Garlic:
Next, sprinkle in the minced garlic. Cook for just another minute, stirring frequently. You want that tasty garlic aroma, but be careful not to let it burn!
3. Cooking the Mushrooms:
Add the sliced mushrooms to your pot. Cook them down, stirring every now and then, until they release their liquid, which should evaporate—and the mushrooms start to brown nicely. This will take about 8-10 minutes.
4. Bringing in the Potatoes:
Now stir in your diced potatoes and thyme. Pour in the broth and raise the heat to bring everything to a gentle boil.
5. Simmering:
Once boiling, reduce the heat and let the soup simmer until the potatoes are tender, around 15-20 minutes. This is the moment to get those wonderful flavors mingling!
6. Blending the Soup:
For a creamy texture, use an immersion blender to blend about half of the soup, leaving some chunks for texture. Alternatively, you can carefully transfer half of the soup into a blender, blend until smooth, and then return it to the pot.
7. Adding Creaminess:
Pour in the heavy cream or half-and-half. Stir gently to mix, but don’t bring it back to a boil. Just let the soup warm up until it’s hot.
8. Seasoning:
Add salt, pepper, and if you’re using them, a pinch of smoked paprika or nutmeg. If you want to enhance the flavors even more, add a splash of lemon juice or white wine vinegar.
9. Serving the Soup:
The final touch! Serve the soup hot in bowls, garnished with a sprinkle of chopped fresh parsley and a few grinds of black pepper. Your comforting bowl of Mushroom Potato Soup is ready!
This soup blends tender potatoes and hearty mushrooms into a creamy and comforting meal. Enjoy with some crusty bread, and savor the cozy warmth!
Can I Use Different Types of Mushrooms?
Absolutely! Mixed mushrooms give depth to the flavor, but you can stick with just one type, like cremini or button mushrooms. Just make sure they are fresh for the best taste!
Can I Substitute the Heavy Cream?
Yes! If you’re looking for a lighter option, half-and-half works well. For a dairy-free version, try coconut milk or almond cream for a slightly different flavor while keeping it creamy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. If the soup thickens, feel free to add a splash of broth or water to loosen it up!
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth, and you’re all set for a delicious vegetarian option. The soup will still be full of flavor!
