mushroom and potato soup recipe

Written ByJenny Smyth Posted on
mushroom and potato soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best mushroom and potato soup recipe

This mushroom and potato soup recipe has been a staple in our household for years.

It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion.

I love how the earthy flavors of the mushrooms and potatoes come together to create a rich, savory broth.

My kids adore it, and it’s always a hit at family gatherings.

I’ve experimented with various techniques to perfect this recipe, and I’m excited to share it with you today.

Mushroom and Potato Soup

Mushroom and Potato Soup

4.7 from 577 votes

A hearty and creamy soup combining earthy mushrooms and tender potatoes in a savory broth. This comforting dish is perfect for a cozy meal, offering rich flavors and a smooth texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
4 cups low-sodium vegetable broth
3 medium potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook for 4 to 5 minutes until softened and translucent, stirring occasionally.
3Stir in the minced garlic and sliced mushrooms, and cook for 6 to 8 minutes until the mushrooms release their liquid and begin to brown.
4The mushrooms should look golden and the liquid should mostly evaporate.
5Pour in the vegetable broth and add the diced potatoes, dried thyme, salt, and black pepper.
6Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 15 to 20 minutes until the potatoes are fork-tender.
7Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
8Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
9Stir in the heavy cream and reheat the soup over low heat for 2 to 3 minutes until warmed through, but do not let it boil.
10Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large pot
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Immersion blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 700mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 7g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk or a plant-based cream. Adjust salt to taste based on the broth used.

Watch Video Of How Mushroom and Potato Soup Works

I always keep this mushroom and potato soup recipe in my back pocket because it works for so many occasions. It is perfect for a cozy family dinner, a comforting lunch, or even as a starter for a holiday meal. The leftovers are just as good the next day, making it a great option for meal prep.

I like to store the soup in an airtight container in the fridge for up to four days. When I reheat it, I do it slowly on the stovetop over medium low heat, adding a little extra broth if it has thickened too much. You can also reheat individual portions in the microwave, just stir every minute to ensure even heating.

For serving, I love to garnish the soup with a swirl of cream, some fresh thyme, or a sprinkle of crispy bacon bits. It also pairs beautifully with a slice of warm sourdough bread or a side of roasted vegetables. This soup is truly a versatile and reliable recipe that always delivers comfort and flavor.

❓ Frequently Asked Questions About Mushroom and Potato Soup

Q: What type of mushrooms should I use for this recipe?

I recommend using a combination of button, cremini, and shiitake mushrooms for the best flavor and texture. Button mushrooms add a delicate flavor, while cremini mushrooms provide a slightly earthier taste. Shiitake mushrooms have a robust, smoky flavor that pairs perfectly with the potatoes.

Q: Can I use other types of potatoes?

Yes, you can use other types of potatoes, such as Russet or Yukon Gold. However, keep in mind that they may change the texture and flavor of the soup slightly. Russet potatoes will give the soup a slightly thicker consistency, while Yukon Gold potatoes will add a hint of sweetness.

Q: How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, you can add more chicken or vegetable broth as needed. You can also add a splash of milk or cream towards the end of cooking to thin out the soup slightly.

Q: Can I make this recipe in advance?

You can make the soup up to 24 hours in advance and store it in the refrigerator until serving. However, if you’re planning to serve it at an event or gathering, it’s best to prepare it fresh on the day of serving.

Q: Is this recipe suitable for vegetarians?

This recipe is suitable for vegetarians, but be sure to check the ingredients of any broth or stock you use to ensure it’s free from animal products.

Similar Posts