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This creamy potato mushroom soup is the perfect comfort food on shivering chilly days. It combines simple ingredients and making this appetizer couldn’t be easier as it comes together in a single pot.
Whenever I’m in the mood for some relaxation and enjoy the winter season, I simmer up this mushroom and potato soup.
The aromatic goodness of onions and garlic sauteed with earthy mushrooms and soft potatoes lends an amazingly rich texture.
But it is the incorporation of flavorful vegetable stock in the mix that makes this soup such an irresistible meal.
I love to pair it with garlic bread or a slice of Texas toast, but fried rice also presents a great combination.
Whether you’re looking for a Christmas Eve dinner idea, a side dish for your Thanksgiving celebration, or simply an evening appetizer, this mushroom potato soup can do it all!
Make this Nordstrom tomato soup or this broccoli almond soup for more cozy nights.
Why You’ll Love This Dish
- It is so creamy and delicious and hits the right spot every time.
- The soup stores and reheats extremely well, so you can make a large batch without worrying about it getting spoiled.
- This beverage offers a lot of customizable options, and you can tailor it however you like your soup to be from using wine to different kinds of mushrooms.
- You can make it dairy-free with a few simple swaps.
Ingredients In This Potato Mushroom Soup Recipe
Mushrooms: They are the star of the dish and there earthy and umami flavor profile makes the soup so scrummy. They are also high in potassium and vitamin C along with other health benefits. You can choose any type of mushroom.
Boiled Potatoes: Accompanying the mushrooms are potatoes that lend a rich and creamy texture to the soup.
Onion: Onion provides a sweet and savory base for the soup.
Garlic: It is absolutely necessary to include garlic as it hoists up the flavors of all the ingredients, ultimately elevating the soup.
Butter: Butter provides silkiness and shine, giving the soup an appealing look.
Vegetable stock: I usually make the broth at home because the store-bought ones are high in sodium. A vegetable stock really amps up the flavor!
All-purpose flour: It binds all the ingredients together and acts as a thickener.
Milk: I always go for the full-fat version to make the soup as creamier as possible but a low-fat option can also work here.
Heavy Cream: A dollop of heavy cream can make the soup so rich and flavorful, that it really changes the whole game!
Basil: It adds a pop of green color and infuses some freshness.
Salt & pepper
How To Make Potato And Mushroom Soup
Cook the mushrooms:
In a pot, add butter. Once it has melted, add onions and garlic, and cook till translucent. After that, add chopped mushrooms and let it cook on medium-high heat till all the moisture has evaporated.
Take some of it out for garnishing at the end.
Add potatoes and vegetable stock:
Add salt, pepper, and all-purpose flour and mix well. Now add boiled potatoes and vegetable stock, boil it, and let it cool down.
Blend and garnish:
Add the mixture to a blender and blitz it thoroughly.
Switch on the flame to low, add the blended mixture, and milk to adjust the consistency, and simmer it for 10 minutes.
Finally add the leftover cooked mushrooms, a dollop of heavy cream, and fresh basil.
Adjust the seasonings and your mushroom and potato soup is ready to be served.
Tips & Variations
What makes this soup with mushrooms and potatoes such an incredible meal is that there are a lot of ways you can tailor it to your liking with a few additions and substitutions.
Herb it up: For more flavor, you add herbs like thyme, sage, or rosemary.
Make it dairy-free: Keep things completely plant-based by using coconut milk and cream instead of dairy milk and heavy cream.
Use water instead of vegetable stock: If you don’t have vegetable or chicken stock, simply add water.
How To Store
In the fridge: The soup can be stored for up to 5 days in the fridge. Just transfer it to an air-tight container after it cools down at room temperature.
In the freezer: The soup can last for up to 3 months in the freezer, say hello to meal prep mania! Prepare a large batch and portion the soup in various containers to get the desired amount each time.
Reheating: Thoroughly thaw the soup in the refrigerator overnight before reheating it in a pot or a skillet.
More Soup Recipes
Please rate and comment if you make this mushroom potato soup so I know how much you like it.
Creamy Potato Mushroom Soup
Ingredients
- 4 tbsp Butter
- 1 medium Onion
- 4-5 cloves Garlic
- 400 g Button Mushrooms
- 2 tbsp All purpose flour
- Salt
- 1 pinch Black pepper powder
- 2 medium Russet potaoes
- 500 ml Vegetable Stock
- 250 ml Milk
- 5-6 Basil Leaves
- 2 tbsp Heavy cream
Instructions
- In a pot, add butter. Once it has melted, add onions and cook till translucent. After that, add chopped mushrooms and let it cook on medium high heat till all the moisture has evaporated.
- Take some of it out for garnishing at the end.
- Add salt, pepper, and all-purpose flour and mix well. Now add boiled potatoes and vegetable stock, boil it, and let it cool down.
- Add the mixture to a blender and blitz it thoroughly.
- Switch on the flame to low, add the blended mixture, and milk to adjust the consistency, and simmer it for 10 minutes.
- Finally add the leftover cooked mushrooms, a dollop of heavy cream, and fresh basil.
- Adjust the seasonings and your mushroom and potato soup is ready to be served.
Notes
- Herb it up: For more flavor, you add herbs like thyme, sage, or rosemary.
- Make it dairy-free: Keep things completely plant-based by using coconut milk and cream instead of dairy milk and heavy cream.
- Use water instead of vegetable stock: If you don’t have vegetable or chicken stock, simply add water.