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.