This warm mushroom potato soup is creamy and full of flavor! The earthy mushrooms mix perfectly with soft potatoes to create a comforting bowl of goodness.
Plus, it’s so easy to make! I love how I can just toss everything in, let it simmer, and then blend it to a silky smooth texture. Perfect for chilly nights! 🍲
Key Ingredients & Substitutions
Olive Oil or Butter: You can use either, but I prefer olive oil for its light flavor. If you’re looking for a vegan option, stick with olive oil. Butter adds a richness but increases dairy content, so choose based on your dietary needs.
Mushrooms: Cremini mushrooms bring a deeper flavor compared to button mushrooms, but you can mix them with shiitake or portobello for variety. If mushrooms are scarce, consider adding a few dried mushrooms, soaked in warm water.
Potatoes: Russet or Yukon Gold potatoes work best for a creamy texture. If you’re low-carb, use cauliflower for a lighter version, though the texture may differ. Just steam or boil until tender!
Heavy Cream: If you’re looking for a lighter soup, you can substitute with coconut milk or a non-dairy cream. For a rich flavor without the heaviness, try using half-and-half.
Herbs: Thyme adds great flavor, but feel free to experiment with rosemary or parsley. Fresh herbs always taste better, but dried works too—just remember to use less!
How Do I Get Creamy Soup Without a Blender?
Blending creates that creamy texture without being too heavy, but if you don’t have a blender, don’t worry! Here’s how to achieve creaminess without it:
- After cooking, use a potato masher to mash some of the potato pieces in the pot. This will thicken your soup and add body.
- Stir in additional cream or a splash of milk after mashing to create a richer flavor.
- If you prefer not to mash, just ensure your potatoes are cut small enough to help break down naturally in the cooking process.
This technique allows you to still enjoy a cozy bowl of mushroom potato soup without needing fancy equipment!
Mushroom Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces cremini or button mushrooms, sliced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
- Croutons (optional, for topping)
- Bread slices (for serving)
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prepare and around 30 minutes to cook, giving you a total of about 40 minutes before you can dig in! You’ll spend about 15-20 minutes simmering the flavors together, making it perfect for a cozy evening dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes until it becomes translucent. This helps to build a flavorful base for your soup.
2. Add Garlic and Mushrooms:
Next, toss in the minced garlic and sauté for another 30 seconds until it smells amazing. Then, add the sliced mushrooms to the pot, stirring occasionally for about 7-8 minutes until they soften and start to brown.
3. Combine with Potatoes and Thyme:
Now, stir in the diced potatoes and dried thyme. Cook this mixture for another 1-2 minutes to let the flavors meld together.
4. Pour in the Broth:
Pour in the vegetable or chicken broth, and bring everything to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it simmer for about 15-20 minutes until the potatoes are nice and tender.
5. Blend for Creaminess:
Using an immersion blender, blend part of the soup until you reach your desired consistency. You want some chunks for texture, so don’t blend it all! If you don’t have an immersion blender, carefully transfer about half of the soup to a blender, blend it, and pour it back into the pot.
6. Add Cream and Season:
Stir in the heavy cream and gently heat it through, being careful not to boil the soup after adding the cream. Season with salt and freshly ground black pepper to taste.
7. Serve and Enjoy:
Serve the soup hot, garnished with freshly chopped parsley and optional croutons. Enjoy it alongside slices of your favorite bread for a warming meal.
This hearty, creamy mushroom potato soup will be a delightful addition to your meal rotation. It’s nourishing and truly shows off the best flavors of mushrooms and potatoes. Enjoy every spoonful!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms are great choices, you can also use shiitake, portobello, or a mix of your favorites. Just remember that different mushrooms have different flavor profiles, so feel free to experiment!
Can I Make This Soup Vegan?
Yes, it’s easy to make this soup vegan! Simply substitute the butter with olive oil, use a plant-based cream or coconut milk instead of heavy cream, and ensure your vegetable broth is vegan-friendly. You’ll still get a deliciously creamy texture!
How Long Can I Store Leftovers?
Leftover mushroom potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat it on the stove or microwave when you’re ready to enjoy it again. Depending on the thickness, you may want to add a little extra broth or cream to loosen it up when reheating.
Can I Freeze Mushroom Potato Soup?
Yes, you can freeze this soup! Let it cool completely before transferring it to freezer-safe containers or bags. It can be kept frozen for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat gently on the stove.
