If you’re craving a bowl of cozy comfort that combines earthy mushrooms with creamy potatoes, this Mushroom Potato Soup Recipe is exactly what you need. It’s a luscious, velvety soup that hits all the right notes—rich flavors, inviting aromas, and a satisfying texture that feels like a warm hug in a bowl. Perfect for chilly evenings or anytime you want a wholesome, plant-based meal that’s both simple to make and irresistibly delicious.
Ingredients You’ll Need
This Mushroom Potato Soup Recipe uses straightforward, wholesome ingredients that come together to create a deeply flavorful and comforting dish. Each component plays a key role, from the tender sautéed mushrooms and velvety potatoes to the fragrant herbs and smooth plant-based milk that give the soup its signature creaminess and depth.
- Olive oil: Adds richness and is perfect for sautéing mushrooms and aromatics to build flavor.
- Sliced mushrooms (cremini or white button): Bring an earthy, meaty taste that’s the heart of the soup.
- Medium onion, chopped: Provides a sweet, savory base when sautéed.
- Garlic, minced: Offers a fragrant punch that enhances every spoonful.
- Medium potatoes, peeled and diced: Add body, creaminess, and subtle sweetness when cooked down.
- Vegetable broth: The flavorful liquid that ties everything together in a light yet hearty way.
- Plant-based milk (cashew, coconut, or soy): Gives the soup its smooth, creamy texture without dairy.
- Dried Italian seasoning: Blends herbs like oregano and basil to brighten the overall flavor profile.
- Red pepper flakes (optional): For a gentle kick that elevates the soup’s warmth and complexity.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out all the flavors.
- Chopped green onions or fresh herbs (parsley or thyme): Add a fresh, vibrant garnish that completes the dish beautifully.
How to Make Mushroom Potato Soup Recipe
Step 1: Sauté the Mushrooms
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook them until they release their moisture and become tender, about 4 to 5 minutes. This initial sauté brings out their natural earthiness and provides the foundational flavor for the soup. Once done, transfer the mushrooms to a bowl and set them aside for later.
Step 2: Sauté the Aromatics
Using the same pot, add the remaining 1 tablespoon of olive oil. Toss in the chopped onion and cook until it becomes translucent, around 3 minutes. Then add the minced garlic and sauté for an additional 30 seconds until it releases its fragrant aroma. This step layers in that deep, savory base that so many delicious soups rely on.
Step 3: Add Potatoes and Broth
Next, add the diced potatoes to the pot and stir for about 2 minutes to coat them with the flavors. Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat and let it simmer for 10 to 15 minutes, or until those potatoes turn tender and perfect for blending.
Step 4: Blend the Soup
Here comes the magic moment. Use an immersion blender directly in the pot to purée the soup into a smooth and creamy texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until silky, then return it to the pot. This creates the luscious body that makes this Mushroom Potato Soup Recipe utterly irresistible.
Step 5: Add Milk and Seasonings
Stir in your choice of plant-based milk, along with dried Italian seasoning and, if you like a touch of spice, red pepper flakes. Return the sautéed mushrooms to the pot. Season generously with salt and freshly ground black pepper to taste. These final touches balance the flavors and add a lovely herbal brightness and a subtle warming heat.
Step 6: Simmer and Serve
Allow the soup to simmer gently for another 5 minutes so all the flavors meld beautifully. When it’s ready, ladle the soup into bowls and top with chopped green onions or fresh herbs like parsley or thyme for that fresh pop of color and taste. It’s ready to enjoy!
How to Serve Mushroom Potato Soup Recipe
Garnishes
Garnishes are the best way to add that final dash of freshness and texture. Sprinkle chopped green onions or fresh herbs such as parsley and thyme on top. A drizzle of good quality olive oil or a swirl of coconut cream can also make it feel extra luxurious. These touches make each bowl look as delightful as it tastes.
Side Dishes
This Mushroom Potato Soup Recipe pairs wonderfully with crusty bread, garlic toast, or a crisp green salad to round out the meal. The hearty soup and the crunchy sides create a beautiful balance of textures that satisfy every craving and hunger level.
Creative Ways to Present
Serve the soup in rustic bowls for that cozy vibe or use clear glass mugs to show off its creamy texture. You might even top it with crispy sautéed mushrooms or a sprinkle of toasted nuts for a little crunch. Presentation can transform this humble soup into something special and memorable for your guests or family.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Potato Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in airtight containers to preserve freshness and flavor. When ready to eat, give it a good stir, as some settling may occur.
Freezing
This soup freezes well, making it an excellent option for batch cooking. Cool it completely before transferring to freezer-safe containers. It should maintain its taste and texture for up to 2 months. Just avoid freezing with the fresh herbs or garnishes, which are best added fresh when serving.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can add a splash of plant-based milk or vegetable broth to loosen it up if it thickens too much. Reheating slowly keeps the creamy texture intact and enhances the flavors.
FAQs
Can I use other types of mushrooms in this soup?
Absolutely! While cremini or white button mushrooms are commonly used, you can experiment with shiitake, portobello, or even oyster mushrooms for different flavor profiles and textures. Just adjust the cooking time depending on the variety.
Is this Mushroom Potato Soup Recipe suitable for vegans?
Yes, this recipe is entirely plant-based, especially since it uses plant-based milk instead of dairy. It’s delicious and comforting without any animal products.
Can I make this soup thicker or thinner?
For a thicker soup, use fewer liquids or add more potatoes; for a thinner broth-like consistency, simply increase the vegetable broth or plant-based milk to your liking.
How can I add more protein to this soup?
To boost protein, consider stirring in cooked lentils, chickpeas, or a sprinkle of nutritional yeast before serving. These options complement the soup’s flavors while adding a nutritious punch.
What can I substitute if I don’t have an immersion blender?
If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot. Just be cautious with hot liquids to avoid spills.
Final Thoughts
This Mushroom Potato Soup Recipe is truly one of those comforting dishes that feels like a warm embrace on a chilly day. Its creamy texture, earthy depth, and subtle herbal notes make it a standout favorite to keep in your recipe rotation. I hope you give it a try and enjoy serving this soulful soup to friends and family as much as I do.
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Mushroom Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A comforting and creamy vegan mushroom potato soup made with sautéed mushrooms, tender potatoes, vegetable broth, and plant-based milk, flavored with Italian seasoning and garnished with fresh herbs. This hearty soup is perfect for a cozy meal and comes together in just 35 minutes.
Ingredients
Mushrooms and Aromatics
- 2 tbsp olive oil
- 1 cup sliced mushrooms (cremini or white button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup plant-based milk (cashew, coconut, or soy milk)
Seasonings and Garnish
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish
Instructions
- Sauté the Mushrooms: In a large pot, heat 1 tbsp olive oil over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until they release moisture and become tender. Transfer the sautéed mushrooms to a bowl and set aside.
- Sauté the Aromatics: In the same pot, add the remaining 1 tbsp olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot and stir for 2 minutes. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to simmer for 10–15 minutes until the potatoes are tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, blend, and return it to the pot.
- Add Milk and Seasonings: Stir in the plant-based milk, Italian seasoning, and red pepper flakes (if using). Return the sautéed mushrooms to the pot. Season with salt and freshly ground black pepper to taste.
- Simmer and Serve: Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Ladle the soup into bowls and garnish with chopped green onions or fresh herbs.
Notes
- For a richer soup, use cashew-based plant milk.
- Adjust red pepper flakes to your spice preference or omit for milder flavor.
- Use gluten-free vegetable broth to keep the soup gluten-free.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the plant milk.
