This comforting Mushroom Potato Soup is creamy and packed with flavor. The combination of tender potatoes and earthy mushrooms makes each spoonful a cozy delight!
I love how easy it is to whip up this soup on a chilly day. Just chop, simmer, and enjoy a warm bowl. It’s like a hug in a mug! 🥔🍄
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well, but I prefer butter for its rich flavor. If you’re dairy-free, go for olive oil or coconut oil instead. They’ll still provide a nice base for sautéing.
Mushrooms: Cremini mushrooms add great depth, but regular button mushrooms are easier to find. For a more robust flavor, try shiitake or portobello mushrooms, just chop them into smaller pieces.
Potatoes: I use Yukon Gold for their creamy texture. You can also use Russet potatoes, but they may make the soup a little starchier. Sweet potatoes make a delicious, healthier twist!
Heavy Cream or Half-and-Half: If you want a lighter option, coconut milk or almond milk works well. For a thicker texture, blend some of the soup and stir it in after adding the milk. It’s all about finding your balance!
Herbs: Fresh is best for flavor, but you can use dried herbs if that’s what you have. Just reduce the amount to about a third of the fresh quantity since dried herbs are more concentrated.
How Do I Get Perfectly Sautéed Onions and Mushrooms?
Getting onions and mushrooms just right adds a delicious base to your soup. Here’s how:
- Start with medium heat to avoid burning. The onions should soften without browning too quickly.
- Cook the onions until they’re translucent (about 5 minutes). This sweetens them up.
- Add mushrooms, and don’t crowd the pan. Give them space to release their moisture. Stir occasionally until they’re golden brown, around 7-8 minutes.
- If they start to stick, add a splash of broth to deglaze the pan and scrape up any flavors.
Follow these simple steps, and your soup will start with a strong flavor foundation! Enjoy making it your own!
Mushroom Potato Soup
Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (about 225 g) mushrooms, sliced (cremini or button mushrooms work well)
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon fresh rosemary, chopped (plus a sprig for garnish)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- Optional: 1/4 teaspoon dried thyme or sage for extra herb flavor
How Much Time Will You Need?
This satisfying Mushroom Potato Soup takes around 10 minutes to prep and about 30 minutes to cook. In no time, you’ll have a warm, creamy soup to enjoy on a cozy day!
Step-by-Step Instructions:
1. Sauté Your Base:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, toss in the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
2. Add Garlic and Mushrooms:
Next, add the minced garlic and sliced mushrooms to the pot. Cook them together, stirring occasionally, for about 7-8 minutes. You’ll know it’s ready when the mushrooms start to brown and release their juices.
3. Incorporate Potatoes and Herbs:
Now, stir in the cubed potatoes and fresh rosemary, along with any optional dried herbs you may want to add. Cook for another 2 minutes, just to meld those flavors together.
4. Add Broth and Simmer:
Pour in the broth, bringing the mixture to a gentle boil. Reduce the heat and cover the pot to let it simmer. Cook for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
5. Mash for Thickness:
When the potatoes are soft, use the back of a spoon to partially mash some of the potatoes right in the pot. This thickens the soup while keeping some nice chunks for texture!
6. Finish with Cream and Herbs:
Stir in the heavy cream and fresh parsley, gently heating the soup for about 5 more minutes. Just remember—don’t boil it after adding the cream so it stays nice and smooth!
7. Season to Taste:
Finally, season your soup generously with salt and freshly ground black pepper. Taste and adjust as needed to get the perfect flavor.
8. Serve and Enjoy:
Ladle your delicious soup into bowls. Garnish with a sprig of rosemary and some extra parsley for a lovely touch. Enjoy the hearty, creamy richness of this mushroom potato soup!
This recipe is sure to become a favorite—perfect for a cozy dinner or to warm you up on a chilly day!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold potatoes work best for a creamy texture, but you can also use Russet potatoes. If you want to get creative, sweet potatoes add a different flavor and nutrition boost!
How Can I Make This Soup Vegan?
For a vegan version, simply replace the heavy cream with coconut milk or a plant-based cream alternative. Use vegetable broth instead of chicken broth, and ensure your butter is replaced with olive oil or a vegan butter substitute.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or water if it thickens too much upon chilling.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just ensure it cools completely before transferring it to a freezer-safe container. It will last up to 3 months. Thaw it in the fridge overnight before reheating for the best texture.
