Mushroom Potato Soup Recipe
If you have a soft spot for comforting, creamy bowls that warm you from the inside out, you’re going to adore this Mushroom Potato Soup Recipe. This soup is a dreamy fusion of tender potatoes and earthy mushrooms, all brought together with aromatic herbs and a subtle touch of spice. Whether it’s a chilly day or you simply crave a smooth, hearty dish, this recipe hits every note you want in a soul-soothing soup without any fuss. It’s incredibly satisfying, naturally wholesome, and bound to become a favorite in your meal rotation.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all it takes to create this rich and flavorful soup. Each component plays a crucial role, from the tender potatoes adding creaminess and substance to the mushrooms offering that deep, umami goodness that makes this recipe so unforgettable.
- 2 tbsp olive oil: Essential for sautéing and bringing out the flavors of the mushrooms and aromatics.
- 1 cup sliced mushrooms (cremini or white button): These add the earthy, hearty base that defines the soup’s character.
- 1 medium onion, chopped: Provides a sweet, savory foundation when sautéed.
- 2 cloves garlic, minced: Offers fragrant depth and a subtle punch.
- 2 medium potatoes, peeled and diced: The creamy texture powerhouse making the soup satisfyingly thick.
- 4 cups vegetable broth: This liquid base infuses flavor and helps everything meld together.
- 1 cup plant-based milk (cashew, coconut, or soy milk): Adds creaminess without dairy, keeping the soup silky smooth.
- 1 tsp dried Italian seasoning: Introduces a herbaceous layer of warmth and aroma.
- ½ tsp red pepper flakes (optional): Gives a gentle kick, customizable to your spice preference.
- Salt and freshly ground black pepper, to taste: The final seasoning step to balance and enhance flavors.
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish: Adds freshness and a pop of color to each bowl.
How to Make Mushroom Potato Soup Recipe
Step 1: Sauté the Mushrooms
Start by warming 1 tablespoon of olive oil in a large pot over medium heat. Add your sliced mushrooms and cook them for about 4 to 5 minutes. You’ll notice the mushrooms release their moisture and soften—this step unlocks their rich, meaty flavor. Once tender, transfer them to a bowl and set aside for later.
Step 2: Sauté the Aromatics
Keeping that same pot at medium heat, pour in the remaining tablespoon of olive oil. Toss in the chopped onion and sauté until it turns translucent, which usually takes around 3 minutes. This gives the soup a sweet and savory base. Then add the minced garlic and cook for 30 seconds until you can smell that irresistible scent filling your kitchen.
Step 3: Add Potatoes and Broth
Next, stir in the diced potatoes, letting them mingle with the aromatics for a couple of minutes. Pour in the 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Blend the Soup
This is where the soup gets its luscious, creamy texture. Use an immersion blender right in the pot to blend until smooth. If you don’t have one, carefully ladle the soup into a countertop blender in batches and puree it before returning it to the pot. The goal is that velvety consistency that feels like a warm hug in a bowl.
Step 5: Add Milk and Seasonings
Stir in your choice of plant-based milk, which adds that lovely creaminess without overpowering the soup’s natural flavors. Toss in the dried Italian seasoning and red pepper flakes if you want a touch of heat. Now is also the time to return those perfectly sautéed mushrooms back into the pot. Finish seasoning with salt and plenty of freshly ground black pepper to your taste.
Step 6: Simmer and Serve
Let the soup gently simmer for an additional 5 minutes so all the flavors marry beautifully. Once done, ladle the soup into bowls and garnish with freshly chopped green onions or herbs. This final touch shines bright and invites you to dive in.
How to Serve Mushroom Potato Soup Recipe
Garnishes
A sprinkle of fresh green onions or a handful of chopped parsley balanced with a hit of black pepper truly elevates the dish. Adding these garnishes just before serving brings freshness and a lovely contrast to the soup’s creamy texture.
Side Dishes
Pairing this soup with crusty bread, garlic toast, or even a light salad is a wonderful idea. The bread is perfect for dipping and soaking up every bit of that creamy soup, while a crisp salad adds a refreshing bite alongside the warmth.
Creative Ways to Present
Serve this Mushroom Potato Soup Recipe in charming bowls and top off each with a drizzle of olive oil or a swirl of plant-based cream for an elegant look. You can even sprinkle toasted nuts or seeds on top to bring a little crunch and an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors continue to develop, making it an even tastier treat when reheated.
Freezing
This recipe freezes well, too. Be sure to cool the soup completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months, making it a perfect meal prep option for busy weeks.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally. If the soup thickened too much after chilling or freezing, simply add a splash of plant-based milk or broth to loosen it to your desired consistency.
FAQs
Can I use other types of mushrooms for this Mushroom Potato Soup Recipe?
Absolutely! While cremini or white button mushrooms are suggested for their mild, earthy flavors, you can experiment with shiitake, portobello, or even wild mushrooms for a twist. Just be aware that different mushrooms may change the soup’s flavor intensity slightly.
Is this soup vegan and gluten-free?
Yes, it is naturally vegan as it’s made with plant-based milk and vegetable broth. It’s also gluten-free, provided the broth you use is gluten-free. This makes it perfect for a wide range of dietary needs.
Can I make this soup creamier without using plant-based milk?
If you’re not avoiding dairy, adding a swirl of cream or milk at the end works beautifully. Alternatively, for more creaminess without dairy, you could blend in soaked cashews or a small amount of coconut cream.
What can I add to make the soup more filling?
To turn this soup into a heartier meal, consider adding cooked lentils, beans, or quinoa. These ingredients boost the protein content and make the dish more substantial without compromising its comforting vibe.
How can I adjust the spice level in this Mushroom Potato Soup Recipe?
The red pepper flakes are optional and can be adjusted to your liking. For a milder soup, omit them entirely; for a bit more heat, increase the amount slightly. You could also add a dash of smoked paprika or cayenne pepper for deeper smoky or spicy notes.
Final Thoughts
Trust me when I say this Mushroom Potato Soup Recipe is the kind of dish that feels both cozy and indulgent, yet remains light and wholesome. It’s straightforward enough for weeknight dinners but special enough to impress guests. Give it a try, and you just might find yourself reaching for this bowl of goodness again and again.
Print
Mushroom Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and comforting Mushroom Potato Soup made with sautéed mushrooms, tender potatoes, and flavorful vegetable broth, blended smooth and enriched with plant-based milk for a vegan-friendly meal. Perfect for cozy lunches or light dinners, garnished with fresh herbs for added brightness.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup sliced mushrooms (cremini or white button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup plant-based milk (cashew, coconut, or soy milk)
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish
Instructions
- Sauté the Mushrooms: In a large pot, heat 1 tbsp olive oil over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until they release moisture and become tender. Transfer the sautéed mushrooms to a bowl and set aside.
- Sauté the Aromatics: In the same pot, add the remaining 1 tbsp olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot and stir for 2 minutes. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to simmer for 10–15 minutes until the potatoes are tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, blend, and return it to the pot.
- Add Milk and Seasonings: Stir in the plant-based milk, Italian seasoning, and red pepper flakes (if using). Return the sautéed mushrooms to the pot. Season with salt and freshly ground black pepper to taste.
- Simmer and Serve: Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Ladle the soup into bowls and garnish with chopped green onions or fresh herbs.
Notes
- Use cremini mushrooms for a richer flavor, or white button mushrooms for a milder taste.
- Plant-based milk options can affect the soup’s creaminess; cashew milk tends to be creamier, coconut milk adds subtle sweetness.
- For a spicier kick, increase the red pepper flakes according to taste.
- To make the soup gluten-free, ensure the vegetable broth does not contain gluten additives.
- For a chunkier texture, blend only half of the soup before adding the mushrooms back in.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
