If you’re craving a bowl of comfort that feels just as cozy on a weeknight as it does for a special gathering, Mushroom Potato Soup is exactly the warm hug you need. Earthy mushrooms, silky potatoes, and a creamy swirl come together in this soul-satisfying dish that’s as nourishing as it is flavor-packed. Whether you love classic comfort food or want to impress friends with a hearty vegetarian soup, this recipe brings everything together with simplicity and style. Each spoonful delivers a perfect balance of creamy, savory, and herby notes, making Mushroom Potato Soup a favorite you’ll reach for again and again.

Mushroom Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This short list of ingredients proves how a handful of simple, quality staples can create big, memorable flavors. Each component plays a vital role in creating the rich taste, creamy body, and inviting aroma of Mushroom Potato Soup.

Olive oil: Provides a subtle, fruity base that helps all the other flavors shine without overpowering the soup.
Butter: Adds a touch of richness and gives the soup its classic, velvety texture—swap with more oil or plant butter for a vegan twist.
Onion: Lends gentle sweetness and savory depth right from the start, making the flavors more complete.
Garlic: Brings out savory, aromatic undertones that linger in every spoonful.
Mushrooms: The true star! Opt for cremini or white button for their earthy punch and meaty texture in Mushroom Potato Soup.
Potatoes: Yukon gold or russet potatoes melt into the broth, adding creaminess and a hearty bite.
Vegetable broth: This forms the flavorful backdrop that brings all the elements together—use a high-quality one for the best results.
Dried thyme: Infuses the soup with herbal notes and beautifully complements both mushroom and potato.
Salt: Essential for enhancing natural flavors without making things too salty.
Black pepper: Adds a subtle heat and rounds out the richness of the soup.
Heavy cream or coconut milk: Delivers a luxurious, creamy finish (opt for coconut milk if keeping it vegan).
Fresh parsley: Optional, but that fresh green pop brightens everything at the very end.

How to Make Mushroom Potato Soup

Step 1: Sauté Onions and Garlic

In a large soup pot, heat your olive oil and butter over medium heat. Once shimmering, toss in the chopped onions and cook them gently for 3–4 minutes. You’re aiming for soft and translucent, not browned. Add the garlic, stirring for 30 seconds until it releases that irresistible aroma. This step builds the foundation for your Mushroom Potato Soup flavor.

Step 2: Brown the Mushrooms

Add your sliced mushrooms next, and let them cook for 6–8 minutes. Don’t rush—let them caramelize a tad and darken in color. The mushrooms will release their liquid and shrink down, concentrating their earthy umami flavor, which is crucial for the depth of this soup.

Step 3: Add Potatoes and Seasonings

Tip in your diced potatoes, sprinkle over the dried thyme, salt, and black pepper, and get everything nicely coated. Sauté for just a minute to merge the flavors, allowing the potatoes to soak up all those tasty bits from the bottom of the pot.

Step 4: Simmer in Broth

Pour in the vegetable broth, give everything a good stir, and crank up the heat until the mixture comes to a gentle boil. Once it reaches a bubble, lower the heat and let it simmer uncovered for 20–25 minutes. The potatoes should end up perfectly tender and ready to fall apart at a nudge.

Step 5: Finish with Creamy Goodness

Once the simmering is done, stir in the heavy cream or coconut milk. Let the Mushroom Potato Soup heat through for another 2–3 minutes. If you crave extra creaminess, grab an immersion blender and pulse the soup a few times right in the pot—just enough to make things creamy but still leave behind plenty of bites and texture.

Step 6: Taste and Garnish

Before serving, taste and add more salt or pepper if needed. Liven up each bowl with a sprinkle of fresh parsley if you like. Your Mushroom Potato Soup is now ready to delight!

How to Serve Mushroom Potato Soup

Garnishes

Brighten up your Mushroom Potato Soup with a generous handful of chopped fresh parsley or chives. A little drizzle of olive oil, a twist of black pepper, or even some crispy croutons can make the bowls extra special. For a gourmet touch, try a light sprinkle of grated parmesan or a swirl of truffle oil—amazing!

Side Dishes

This soup pairs beautifully with a crusty baguette or warm sourdough, perfect for dunking. A simple green salad dressed with lemon vinaigrette brings a fresh contrast, or you can offer roasted seasonal veggies for a cozy, well-rounded meal.

Creative Ways to Present

For family dinners, serve your Mushroom Potato Soup in rustic, oversized mugs for extra comfort vibes. Entertaining? Ladle it into small bowls and top with a tiny heap of microgreens, a drizzle of cream, or a pinch of smoked paprika for an elegant starter that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Cool your leftover Mushroom Potato Soup to room temperature, then transfer to an airtight container. It keeps well in the refrigerator for up to four days. The flavors deepen over time, making the leftovers arguably even better than the first bowl!

Freezing

For longer storage, freeze cooled soup (without cream, if possible) in airtight containers for up to three months. Thaw overnight in the fridge before reheating for best results. If you’ve already added cream, don’t worry—just whisk well when reheating to bring back the best texture.

Reheating

To reheat, pour the desired amount into a pot and warm gently on the stovetop over medium heat, stirring often. Avoid boiling after adding cream, as this can affect the texture. You can also microwave in short bursts, stirring frequently until evenly heated through.

FAQs

Can I use different kinds of mushrooms in Mushroom Potato Soup?

Absolutely! Cremini and white button mushrooms are classic choices, but feel free to mix in shiitake, portobello, or wild mushrooms for more earthy complexity and texture in your Mushroom Potato Soup.

Is this soup suitable for a vegan diet?

Yes, it’s easy to veganize! Swap the butter for extra olive oil or vegan butter, and use full-fat coconut milk instead of heavy cream. The soup remains rich, creamy, and deeply satisfying.

Can I make Mushroom Potato Soup ahead of time?

Definitely—this soup is a great make-ahead meal. It tastes even better after a day in the fridge as the flavors meld together beautifully. Just reheat gently, and you’re set for an effortless, delicious meal.

What if I don’t have an immersion blender?

No problem! You can carefully transfer a few cups of soup to a standard blender, pulse until creamy, and then return to the pot. Or simply leave the soup chunky for a rustic feel; it’s delicious both ways.

How can I add more greens or veggies to Mushroom Potato Soup?

Try stirring in a handful of baby spinach, chopped kale, or even peas near the end of cooking. These extras add color, nutrients, and fresh flavor—making your Mushroom Potato Soup even more wholesome.

Final Thoughts

If you’re longing for a dinner that wraps you in warmth with every bite, Mushroom Potato Soup is the coziest bowl you’ll make all season. It’s nourishing, flexible, and guaranteed to hit that comfort-food sweet spot—give it a try and see why it’s a favorite at my table!

Mushroom Potato Soup Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A hearty and creamy Mushroom Potato Soup that’s perfect for cozy nights. This vegetarian soup combines earthy mushrooms, tender potatoes, and aromatic herbs in a flavorful broth, finished with a touch of cream for richness.

Ingredients

Scale

Ingredients:

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
2 cloves garlic, minced
1 pound mushrooms, sliced (cremini or white button)
1 pound potatoes, peeled and diced (Yukon gold or russet)
4 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream or full-fat coconut milk
1 tablespoon chopped fresh parsley (optional)

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Instructions

In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and begin to brown.
Stir in the diced potatoes, thyme, salt, and pepper. Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Stir in the heavy cream and cook for another 2–3 minutes until warmed through.
Use an immersion blender to partially blend the soup for a creamy texture while still keeping chunks, or leave it as-is for a brothy version.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired.