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
Scale
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
