This cozy mushroom potato soup is creamy, hearty, and full of rich flavors. It’s like a warm hug in a bowl, perfect for chilly days!
I love how easy it is to whip up this soup. Just sauté the mushrooms, add potatoes, and let everything simmer. You’ll want to make it again and again!
Key Ingredients & Substitutions
Butter: Unsalted butter adds rich flavor but you can substitute with olive oil for a dairy-free option. Just remember, it might change the taste a bit.
Mushrooms: A mix of cremini, shiitake, and button mushrooms gives depth. If you can’t find shiitake, try portobello or even canned mushrooms in a pinch.
Potatoes: Yukon Gold or Russet potatoes are great for creaminess. If you prefer a lower-carb option, cauliflower can be a good substitute, but the texture will be different.
Broth: Vegetable broth is perfect for a vegetarian soup, but chicken broth works well too. Homemade broth always adds a great touch if you have it on hand!
Heavy Cream: For a lighter version, use half-and-half or coconut milk. It changes the flavor slightly but still keeps it creamy.
How Can I Achieve the Best Flavors in My Soup?
The key to a flavorful soup is in the sautéing process! Start by cooking the onions until they are soft and a bit golden. This develops sweetness. Adding garlic right after releases aroma and enhances the flavor.
- Sauté onions for about 5 minutes over medium heat until translucent.
- Cook garlic for 1 more minute, so it doesn’t burn.
- When adding mushrooms, ensure you let them cook until they’re tender. This step brings out their natural umami flavor.
Don’t rush the simmering process with the broth and potatoes; letting them cook through melds the flavors beautifully. Enjoy creating your delicious soup!
Mushroom Potato Soup Recipe
Ingredients:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (about 280g) mixed mushrooms (such as cremini, shiitake, and button), sliced
- 3 medium potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Time Needed:
This soup will take about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll spend about 40 minutes from start to finish enjoying this comforting dish!
Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it’s soft and translucent—about 5 minutes. Stir in the minced garlic and cook for another minute until it smells wonderful!
2. Add the Mushrooms:
Next, toss in the sliced mushrooms. Cook them until they release their moisture and become tender, which should take about 7-8 minutes. Give everything a good stir as they cook!
3. Combine with Potatoes:
Add the diced potatoes and thyme to the pot. Stir everything together well to ensure the potatoes get coated with the flavors!
4. Simmer with Broth:
Now, pour in the broth and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer until the potatoes are nice and tender—this will take about 15-20 minutes.
5. Thicken the Soup:
Using a potato masher or an immersion blender, lightly mash some of the potatoes in the pot. This will thicken the soup while still leaving some chunks for texture. Yum!
6. Add Cream and Season:
Stir in the heavy cream and let the soup heat through for about 5 minutes. Be careful not to let it boil after adding the cream. Season with salt and freshly ground black pepper to your taste.
7. Serve and Enjoy:
Pour the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy your creamy, comforting mushroom potato soup!
This hearty soup is perfect for a cozy dinner. Enjoy!
Can I Use Different Types of Mushrooms?
Absolutely! While a mix of cremini, shiitake, and button mushrooms adds depth, feel free to use any fresh mushrooms you have on hand, like portobello or oyster mushrooms. Just keep in mind that different mushrooms will slightly alter the flavor of the soup.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half for a lighter soup or use coconut milk for a dairy-free option. Just note that coconut milk will impart a slight coconut flavor but still makes for a deliciously creamy texture!
How Should I Store Leftovers?
Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, until warmed through. If the soup thickens in the fridge, add a splash of broth or water while reheating to loosen it up.
Can I Freeze This Soup?
Yes, this soup can be frozen! Just make sure to let it cool completely before transferring into a freezer-safe container. It’s best to freeze without the cream if possible; you can always add it when reheating. The soup can be stored for up to 3 months. Thaw in the fridge overnight before reheating.