This Mushroom Potato Soup is creamy, hearty, and full of tasty mushrooms and tender potatoes. 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 veggies, add broth, and blend it all for a smooth finish. You can’t go wrong with a sprinkle of herbs on top!
Key Ingredients & Substitutions
Butter: Using butter adds richness to the soup. If you’re lactose intolerant or vegan, opt for olive oil or coconut oil instead. It won’t be as creamy but will still taste good.
Mushrooms: Button mushrooms are classic, but you can mix it up with cremini or shiitake for deeper flavors. If you want a lighter taste, try using sliced bell peppers instead.
Potatoes: I prefer Yukon Gold for their creaminess, but Russets work fine too. For a low-carb option, substitute with cauliflower, just make sure to blend it longer until smooth.
Heavy Cream: For a lighter version, use half-and-half or whole milk. If you’re looking for dairy-free, try coconut cream or a cashew cream blend to keep it rich.
How Do I Make Sure My Soup is Creamy and Not Watery?
The creaminess of the soup comes mostly from the heavy cream and well-cooked potatoes. Here are some tips:
- Make sure to cook the potatoes until they are very tender. This will help them blend into the soup smoothly.
- When adding heavy cream, keep the heat low to avoid curdling. Stir gently to mix it in without bringing it to a boil.
- If you want an extra creamy texture, blend a portion of the soup and return it to the pot to combine with the chunks.
Following these steps will yield a beautifully creamy soup every time! Enjoy your cooking adventure!
How to Make Delicious Mushroom Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz (280g) mushrooms, sliced (white button or cremini)
- 3 medium potatoes, peeled and diced into 1-inch cubes
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread, for serving
How Much Time Will You Need?
This Mushroom Potato Soup takes about 10 minutes to prepare and about 30 minutes to cook, for a total time of around 40 minutes. It’s a quick and comforting dish that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by melting the butter in a large pot over medium heat. Once it’s melted, add the finely chopped onion. Sauté for about 4-5 minutes, or until the onion is soft and translucent. This will make your soup base wonderfully fragrant!
2. Add Garlic and Mushrooms:
Next, stir in the minced garlic and let it cook for about 30 seconds, until it smells fantastic! Then, toss in the sliced mushrooms. Cook them for about 7-8 minutes until they’re tender and have released their moisture. This adds depth and flavor to your soup.
3. Combine with Potatoes:
Add the diced potatoes into the pot and mix everything well. This helps the flavors blend together before you add the broth.
4. Pour in the Broth:
Now, it’s time to add the broth and the thyme. Bring the mixture to a boil, then reduce the heat to let it simmer. Allow it to cook gently for about 15-20 minutes, or until the potatoes are tender enough to easily pierce with a fork.
5. Stir in the Cream:
Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes. Remember not to let it boil once the cream is added; we just want to warm it through.
6. Season and Serve:
Lastly, season your soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls, sprinkle with fresh parsley for a lovely touch, and serve with crusty bread if you like!
This soup is creamy, comforting, and full of flavor. Perfect for chilly nights or when you just need something warm and delicious. Enjoy your cooking!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes give a creamy texture, you can also use Russets or even red potatoes. If you’re looking for a lower-carb option, cauliflower can be a great substitute!
How Can I Make This Soup Vegan?
You can easily make this soup vegan by substituting the butter with olive oil, using vegetable broth, and replacing the heavy cream with coconut cream or a plant-based cream alternative. It will still be rich and delicious!
Can I Prepare This Soup in Advance?
Yes! You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Just be aware that the potatoes may become a little softer over time.
What Should I Serve with Mushroom Potato Soup?
This soup pairs wonderfully with crusty bread or a fresh green salad. You could also serve it with grilled cheese sandwiches for a comforting and hearty meal.