This creamy Mushroom Potato Soup is like a warm hug on a chilly day! Packed with hearty potatoes and flavorful mushrooms, it’s both comforting and filling.
Whenever I make this soup, I can’t resist adding some extra herbs for a little zing. It’s perfect with crusty bread on the side. Yum!
Key Ingredients & Substitutions
Butter: This adds richness to the soup. You can substitute olive oil or vegan butter for a dairy-free option. I sometimes use ghee for a different flavor twist!
Mushrooms: Cremini mushrooms are fantastic for their deeper flavor, but white mushrooms work just as well. If you’re looking for a more exotic flavor, try shiitake or portobello mushrooms.
Potatoes: I love using Yukon Gold potatoes for their creamy texture. You can swap them with russet potatoes, but they may break down more easily. Don’t forget to peel them to keep the soup smooth!
Broth: Vegetable broth keeps it light, while chicken broth gives it more flavor. If you’re low on broth, just water will do in a pinch!
Heavy Cream: For a lighter version, use half-and-half or coconut milk for a dairy-free option. I often add a splash of cashew cream for added richness.
How Do I Achieve the Perfect Soup Consistency?
Getting the right texture is key to a delicious Mushroom Potato Soup. Here’s how to make it creamy while keeping some texture:
- After the potatoes are tender, use an immersion blender to partially blend the soup—it’s super easy and doesn’t require transferring hot soup to a blender.
- If you don’t have an immersion blender, take out half the soup, blend it until smooth, and then mix it back in. This way, you’ll maintain the chunky goodness of the mushrooms and potatoes.
Adjust the creaminess by adding more or less cream to suit your taste. I usually like a touch more for that rich, comforting appeal!
How to Make Mushroom Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (about 280g) cremini or white mushrooms, sliced
- 3 medium potatoes, peeled and diced into small cubes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream
- Fresh parsley, finely chopped, for garnish
How Much Time Will You Need?
This Mushroom Potato Soup will take about 15 minutes to prepare and another 25-30 minutes to cook. In total, you’re looking at about 45 minutes to a delicious and creamy soup that’s perfect for any occasion!
Step-by-Step Instructions:
1. Sautéing the Onions and Garlic:
Start by melting the butter in a large pot over medium heat. Once it’s melted, toss in the chopped onion. Sauté it until it’s soft and translucent, which should take about 4-5 minutes. Don’t rush this step; it brings out the natural sweetness of the onion!
2. Adding the Garlic and Mushrooms:
Next, stir in the minced garlic and cook for an additional minute until it becomes fragrant—this will make your kitchen smell amazing! After that, add the sliced mushrooms. Stir them well and cook until they release their liquid and become tender; this will take about 7-8 minutes.
3. Incorporating Potatoes and Seasoning:
Now it’s time to add the diced potatoes to the pot. Pour in the broth, then stir in the dried thyme and rosemary. Season with a pinch of salt and a dash of black pepper. This soup is all about layering flavors, so don’t skip the seasoning!
4. Simmering the Soup:
Bring your soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. If you’re feeling adventurous, you can sneak a taste to see if it needs more seasoning!
5. Blending for Creaminess:
Once the potatoes are cooked through, grab your immersion blender. Blend the soup until it’s creamy while still leaving some nice chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and then mix it back into the pot.
6. Adding Cream and Final Touches:
Stir in the heavy cream and warm the soup through for another 3-5 minutes. This is also your time to taste and adjust the seasoning if needed, adding a little more salt or pepper as you like.
7. Serving the Soup:
Now it’s time to serve! Ladle the warm soup into bowls, sprinkle with freshly chopped parsley, and a pinch of black pepper for that extra flair. Enjoy your comforting bowl of Mushroom Potato Soup!
Delicious, rich, and hearty—this soup is sure to become your new favorite!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white mushrooms are great options, you can experiment with shiitake or portobello for a richer flavor. Just keep in mind that different mushrooms can slightly alter the soup’s taste.
What if I Don’t Have Heavy Cream?
No problem! You can substitute it with half-and-half for a lighter version or use coconut milk or cashew cream for a dairy-free option. This will still give your soup that creamy texture!
Can I Make This Soup in Advance?
Yes! This soup can be made ahead of time. Just let it cool completely, store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove. You might want to add a splash of broth or cream when reheating to bring back its creaminess.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Make sure to leave some room in the container for expansion as it freezes!