Creamy Mushroom Potato Soup Recipe
If you’re craving a dish that feels like a warm hug in a bowl, this Creamy Mushroom Potato Soup Recipe is exactly what you need. It combines earthy mushrooms with tender potatoes, all swirled into a velvety, comforting soup that’s perfect for chilly evenings or anytime you want a simple yet satisfying meal. The plant-based milk keeps it wonderfully creamy without any heaviness, making it a deliciously wholesome option that’s as easy to make as it is delightful to eat.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in bringing out the hearty flavors, creamy texture, and inviting aroma of this soup. The combination is simple but packs a punch in taste and satisfaction.
- Olive oil (2 tbsp): For sautéing the mushrooms and aromatics, adding a subtle fruity richness.
- Sliced mushrooms (1 cup): Cremini or white button work well, providing deep earthy notes.
- Chopped medium onion (1): Offers a sweet and savory base flavor as it cooks down.
- Minced garlic (2 cloves): Adds a fragrant warmth that enhances the overall depth.
- Peeled and diced potatoes (2 medium): These bring body and creamy texture once blended.
- Vegetable broth (4 cups): The flavorful liquid base that ties everything together.
- Plant-based milk (1 cup): Cashew, coconut, or soy milk provide richness and smoothness without dairy.
- Dried Italian seasoning (1 tsp): Brings a fragrant herb blend that complements mushrooms perfectly.
- Red pepper flakes (½ tsp, optional): A gentle kick of heat to contrast the creaminess.
- Salt and freshly ground black pepper: To taste, balancing and enhancing the soup’s flavors.
- Chopped green onions or fresh herbs (2 tbsp): Parsley or thyme work beautifully as fresh, vibrant garnishes.
How to Make Creamy Mushroom Potato Soup Recipe
Step 1: Sauté the Mushrooms
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook them for 4 to 5 minutes until they release their moisture and become tender. This step brings out the mushrooms’ rich, umami flavor, which forms the foundation of the soup’s taste. Once done, transfer them to a bowl and set aside for later.
Step 2: Sauté the Aromatics
In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onions and cook until they turn translucent, about 3 minutes. Then, add the minced garlic and sauté just for an extra 30 seconds until it fills the kitchen with that wonderful fragrant aroma. This builds layers of flavor that will make your soup truly irresistible.
Step 3: Add Potatoes and Broth
Next, stir in the diced potatoes, mixing them with the onions and garlic for a couple of minutes to coat everything in flavor. Pour the vegetable broth over the mixture, bringing it to a boil. As soon as it bubbles, reduce the heat to a simmer and let it cook for 10 to 15 minutes until the potatoes are nice and tender, ready to blend into the creamy base.
Step 4: Blend the Soup
Now for the magic: blending. Use an immersion blender right in the pot to puree the soup until it becomes smooth and luscious. If you don’t have one, carefully transfer the soup in batches to a countertop blender, then return it to the pot. This step is key to achieving the silky texture that defines the Creamy Mushroom Potato Soup Recipe.
Step 5: Add Milk and Seasonings
Stir in your choice of plant-based milk along with the dried Italian seasoning and, if you like a little heat, the red pepper flakes. Then fold in the sautéed mushrooms you set aside earlier. Season generously with salt and freshly ground black pepper to taste, ensuring every spoonful bursts with balanced flavor.
Step 6: Simmer and Serve
Let the soup simmer gently for five more minutes to marry the flavors perfectly. After that, ladle it into bowls and top with chopped green onions or your favorite fresh herbs for a bright finish. This final touch brings a lovely contrast in color and a hint of freshness that elevates every bite.
How to Serve Creamy Mushroom Potato Soup Recipe
Garnishes
Garnishes like chopped green onions, fresh parsley, or thyme don’t just look pretty—they add a fresh, herbaceous note that cuts through the creaminess of the soup. You can also sprinkle a little smoked paprika for a subtle smoky twist or drizzle a bit of truffle oil if you want to feel fancy.
Side Dishes
This soup pairs beautifully with crusty bread or warm garlic rolls to soak up every last drop. A simple mixed green salad with a light vinaigrette offers a crisp contrast, balancing the richness without overwhelming the palate.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming presentation that doubles as an edible dish. Or, if you want to impress guests, top each bowl with a dollop of vegan sour cream or a spoonful of caramelized onions to add complexity and texture.
Make Ahead and Storage
Storing Leftovers
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to meld, making it a perfect option for work lunches or easy dinners.
Freezing
This Creamy Mushroom Potato Soup Recipe freezes beautifully. Pour it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months, so you always have a comforting meal ready to go on busy days.
Reheating
To reheat, warm the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You may want to add a splash of plant-based milk or broth to bring back its creamy consistency after freezing.
FAQs
Can I use other types of mushrooms for this soup?
Absolutely! While cremini or white button mushrooms are great choices, shiitake, portobello, or even mixed wild mushrooms can add interesting flavors and textures. Just adjust cooking times if needed since some mushrooms take longer to soften.
Is this soup suitable for vegans or vegetarians?
Yes, this Creamy Mushroom Potato Soup Recipe is entirely plant-based. Using vegetable broth and plant-based milk keeps it vegan-friendly without sacrificing the creamy, satisfying texture you’d expect.
Can I make this soup thicker or thinner?
Of course! If you want a thicker soup, use less broth or add extra potatoes. For a thinner consistency, simply increase the broth or plant-based milk until it reaches your preferred texture.
What if I don’t have an immersion blender?
No worries—just transfer the soup to a regular blender in batches. Make sure the soup isn’t piping hot when you do this to avoid any accidents. Blend until smooth, then return to the pot for final seasoning and warming.
Can I add other vegetables to this soup?
Definitely! Carrots, celery, or leeks work wonderfully and can be sautéed with the onions and garlic. They add extra sweetness and complexity, making the soup even more hearty and nutritious.
Final Thoughts
This Creamy Mushroom Potato Soup Recipe is one of those special dishes that feels like a little celebration in every spoonful. It’s simple to make, comforting to eat, and versatile enough to adapt to what you have on hand. I really encourage you to try it out—you might just discover your new favorite cozy meal to savor whenever the craving strikes.
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Creamy Mushroom Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This comforting Mushroom Potato Soup is a creamy, flavorful vegan recipe perfect for warming up on chilly days. Made with sautéed mushrooms, tender potatoes, and a blend of herbs, this soup is smooth, nourishing, and easy to prepare in just 35 minutes. It uses plant-based milk and vegetable broth to keep it dairy-free and vegan-friendly.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 cup sliced mushrooms (cremini or white button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup plant-based milk (cashew, coconut, or soy milk)
Seasonings and Garnish
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish
Instructions
- Sauté the Mushrooms: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until they release their moisture and become tender. Transfer the mushrooms to a bowl and set aside.
- Sauté the Aromatics: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot and stir for 2 minutes. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until the potatoes are tender.
- Blend the Soup: Using an immersion blender, carefully blend the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
- Add Milk and Seasonings: Stir in the plant-based milk, dried Italian seasoning, and red pepper flakes if using. Return the sautéed mushrooms to the pot. Season with salt and freshly ground black pepper to taste.
- Simmer and Serve: Let the soup simmer for an additional 5 minutes to allow the flavors to combine. Ladle into bowls and garnish with chopped green onions or fresh herbs before serving.
Notes
- Use plant-based milk varieties like cashew, coconut, or soy milk to keep the soup vegan and creamy.
- Red pepper flakes are optional and can be adjusted based on your preferred spice level.
- When blending the soup, if using a countertop blender, be cautious with hot liquids to avoid splatters.
- Garnishes such as parsley, thyme, or green onions add fresh flavor and color to the soup.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
