This Mushroom Potato Soup is creamy and cozy, perfect for chilly days. With hearty potatoes and flavorful mushrooms, it’s a bowl of warmth that soothes the soul!
You can’t go wrong with this soup, especially when it’s topped with a sprinkle of fresh herbs. I always make extra and enjoy it for lunch the next day—you just can’t resist that second helping!
Key Ingredients & Substitutions
Olive Oil or Butter: Both are great options for sautéing. I often use olive oil for a lighter flavor, but butter adds a richness that many love. You can choose ghee or even avocado oil if you’re looking for alternatives.
Mushrooms: Mixed mushrooms add depth to the soup. I like using a variety such as cremini and shiitake. You can substitute with whatever mushrooms you can find, like generic button mushrooms, or even dried mushrooms for an earthy flavor—just remember to soak them first.
Potatoes: Standard white or yellow potatoes work well, but you could use Yukon Gold for extra creaminess. Sweet potatoes also add a nice twist if you’re feeling adventurous!
Heavy Cream or Coconut Milk: Heavy cream is traditional for that silky texture, but if you’re avoiding dairy, coconut milk is my go-to substitute. It gives a lovely richness and a hint of sweetness.
Herbs: Dried thyme is great, but feel free to swap in other herbs like rosemary or sage for a different flavor profile. Fresh herbs like parsley and dill add freshness—don’t skip them!
How Do You Get the Best Flavor from Mushrooms?
Getting the most flavor from your mushrooms is essential. Here’s how to do it right:
- Start by thoroughly cleaning the mushrooms with a damp cloth. Avoid soaking them in water, as they can absorb it and lose flavor.
- Cook them on medium-high heat without stirring too much at first. Allow them to sauté and release their liquid—this step intensifies their flavor.
- Don’t rush this process! Take time to let the mushrooms brown nicely, which adds a wonderful depth to your soup.
Following these tips will ensure your soup is rich and full of that delicious mushroom flavor!
How to Make Mushroom Potato Soup
Ingredients You’ll Need:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mixed mushrooms, sliced (such as cremini, shiitake, or button)
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and black pepper to taste
- Fresh parsley and dill, chopped, for garnish
How Much Time Will You Need?
This Mushroom Potato Soup takes about 10 minutes to prepare and around 30 minutes to cook, for a total of about 40 minutes. You’ll spend a little over half an hour crafting a delicious, creamy soup that will be perfect for lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by heating the olive oil or butter in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, toss in the minced garlic and cook for an additional minute until you can smell the lovely aroma!
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Let them sauté for about 7-8 minutes, stirring occasionally, until they release their moisture and turn a beautiful golden brown. This step is key for deepening the flavors!
3. Add the Potatoes and Broth:
Now, stir in the cubed potatoes and dried thyme, mixing everything well. Next, pour in the broth and bring the whole mixture to a boil. The broth will give your soup those rich, savory vibes!
4. Simmer Until Tender:
Once it’s boiling, reduce the heat to a simmer. Let it cook for about 15-20 minutes until the potatoes are nice and tender. You can check by poking a potato piece with a fork; it should slide through easily.
5. Create a Creamy Base:
Using a potato masher or an immersion blender, gently mash or blend some of the soup to create a creamy texture. Don’t over-blend; you want to keep some chunky bits for hearty bites!
6. Finish with Cream and Season:
Now, stir in the heavy cream (or coconut milk), and season with salt and pepper to your liking. Heat the soup through, but remember not to let it boil again once the cream is in!
7. Serve and Enjoy:
Ladle your delicious mushroom potato soup into bowls and garnish with freshly chopped parsley and dill. A crack of black pepper on top adds a little extra flair. Serve it warm, ideally with a side of crusty bread.
This recipe gives you a cozy, creamy mushroom potato soup full of tender potato chunks and rich, earthy mushrooms. It’s like a warm hug in a bowl—enjoy every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While standard white or yellow potatoes work beautifully, you can also use Yukon Gold for added creaminess. Sweet potatoes can add a nice flavor twist too, if you’re up for a variation!
Can I Make This Soup Vegetarian?
Yes, just use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian soup that still has tons of flavor. It’s perfect for everyone at the table!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally to ensure even heating. You may want to add a splash of broth or cream if it thickens too much!
Can I Freeze Mushroom Potato Soup?
Yes, you can freeze it! Allow the soup to cool completely, then transfer it to freezer-safe containers. It should keep well for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it on the stovetop!
