This Mushroom and potato soup is the perfect comfort food and super easy to make. Filled with earthy mushroom flavor in a rich, creamy garlic broth and potatoes.
This creamy potato mushroom soup is naturally gluten-free and can easily be made vegan, by using a plant based cream and butter alternative. All you need are just a few pantry ingredients for this comforting meal.
Some other warming soups I love to cook for my family are Vegan Minestrone Soup or this Spiced carrot and lentil soup.
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Ingredients
To make this creamy potato mushroom soup, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Cremini mushrooms, cleaned and sliced, but any mushrooms of choice will work here, or a mix of mushrooms.
- Butter, I prefer using unsalted butter.
- Onion, yellow onion that’s been peeled and chopped. Shallots also tastes great in this soup recipe.
- Garlic, this soup recipe calls for 4 cloves, which gives it a delicious garlic flavour that goes so well with the potato and mushroom. If you aren’t a big garlic lover, use less.
- Spices, salt, ground black pepper, dried thyme and dried rosemary
- Potatoes, I used russet potatoes for this mushroom and potato soup, but any starchy variety works well for a creamy result.
- Vegetable broth, use organic or choose a good quality stock for maximum flavour. Homemade vegetable broth tastes amazing as well.
- Heavy cream, for a lighter soup, half and half can also be used.
See recipe card for quantities.
Instructions
This soup with mushrooms and potatoes is easy and fast to make. Follow the step by step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: Heat the butter in a large soup pot or dutch oven pot over medium high heat. Add the sliced mushrooms and chopped onion, sauté until the onion is translucent and the mushrooms have softened and released liquids and is starting to brown.
- Step 2: Add the minced garlic, thyme, rosemary, salt and black pepper. Stir well and sauté for another minute or until fragrant. (Optional to reserve a few mushrooms for topping)
- Step 3: Stir in the potatoes and vegetable broth. Bring to a boil while stirring often, then reduce the heat and let the soup simmer until the potatoes are soft and fork tender.
- Step 4: Stir in the heavy cream and take out ⅓ of the soup and add to a high speed blender. Blend until smooth and return to the pot and stir well. Taste the soup and add more salt and pepper if needed.
Hint: Serve the soup hot topped with a drizzle of cream, optional reserved fried mushrooms and some fresh thyme or rosemary.
Serve up this delicious, creamy potato mushroom soup with a side of some crusty bread for dipping. Some of my favourites are No knead olive bread that is pictured above, Mulitseed No-Knead Dutch Oven Bread or this Cranberry Walnut Bread.
Substitutions and Variations
- Vegan – To make this potato mushroom soup vegan, use vegan butter or replace it with olive oil. Instead of the heavy cream, use a vegan cream or coconut milk.
- Mushrooms – Cremini mushrooms, cleaned and sliced, but any mushrooms of choice will work here, or a mix of mushrooms.
- Potatoes – I used russet potatoes for this mushroom and potato soup, but any starchy variety works well for a creamy result. The potatoes can also replaced with either sweet potatoes or carrots.
- Onion – this cream of mushroom potato soup uses a chopped yellow onion. Other alternatives are shallots or leek.
- Spice it up – This potatoes and mushroom soup has a mild and rich flavour, if you like it spicy, add some chilli flakes to taste.
Some more of my favourite warming soups: Pumpkin and potato soup, Butternut squash cauliflower soup or this Lentil Quinoa Soup.
Equipment
I used a high speed blender to blend part of the soup until smooth and creamy. You can also use an immersion blender.
Storage
Refrigerator: First, cool down any leftover cream of potato and mushroom soup. Add the soup to an airtight container, or heavy-duty ziplock bag. The soup will keep for about 4-5 days in the fridge.
Freezer: This potato mushroom soup freezes can also be frozen for up to 2–3 months. Follow the directions for storing the soup in the fridge, but make sure not to fill the containers too full. The liquid will expand some when frozen, and you don’t want to risk the lid to popping off in the freezer!
Top Tip
If you would like a thicker soup, purée a little more of it in the blender. For a complete smooth soup, you can also blend the whole soup. Make sure the potatoes are fully cooked and starting to fall apart before blending. This will ensure a smooth and creamy texture of the soup.
FAQ
Yes! To make this potato mushroom soup vegan, use vegan butter or replace it with olive oil. Instead of the heavy cream, use a vegan cream or coconut milk.
Yes, to make this soup dairy free, use a dairy free butter and cream.
Soup
Looking for other soup recipes? Try these:
Bread recipes
Serve the soup with a slice of homemade bread:
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This Mushroom and potato soup is the perfect comfort food and super easy to make. Filled with earthy mushroom flavor in a rich, creamy garlic broth and potatoes.
- 15 oz (450g) cremini mushrooms, cleaned and sliced
- 2 tablespoons butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1,5 pound (700g) russet potatoes, peeled and diced
- 4-5 cups vegetable broth
- 1 cup heavy cream
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Heat the butter in a large soup pot or dutch oven pot over medium high heat. Add the sliced mushrooms and chopped onion, sauté for about 5 minutes, or until the onion is translucent and the mushrooms have softened and released liquids and is starting to brown.
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Add the minced garlic, thyme, rosemary, salt and black pepper. (Optional stir in 1 tablespoon of all purpose flour for a thicker creamier soup). Stir well and sauté for another minute or until fragrant. (Optional to reserve a few mushrooms for topping)
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Stir in the potatoes and vegetable broth (start with 4 cups and ad more if needed). Bring to a boil while stirring often, then reduce the heat and let the soup simmer for about 20 minutes or until the potatoes are soft and fork tender.
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Stir in the heavy cream and take out ⅓ – ½ of the soup and add to a high speed blender. Blend until smooth and return to the pot and stir well. Taste the soup and add more salt and pepper if needed.
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Serve the soup hot topped with a drizzle of cream, optional reserved fried mushrooms and some fresh thyme or rosemary.
For a thicker and creamier soup, you can add 1 tablespoon of all purpose flour with 1 extra tablespoon butter when adding the spices while frying the onion and mushrooms. Let it cook with them for 5 minutes before adding the vegetable broth.
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