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–+ servings
potato mushroom soup

Creamy Potato Mushroom Soup

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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4

Equipment

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.
 
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.
Tried this recipe?Let us know how it was!