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)
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.
Notes
- For a vegan version, use coconut milk and skip the butter.
- Add spinach or kale at the end for a green boost.
- This soup stores well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
