If you’re craving comfort in a bowl that’s both hearty and silky smooth, this Creamy Mushroom Potato Soup Recipe is about to become your new best friend. Imagine tender potatoes and earthy mushrooms mingling in a luscious broth, gently enriched with cream and kissed with fragrant thyme. It’s the kind of soup that wraps you up in warmth and satisfies your soul, perfect for any day when you need a little cozy indulgence without fuss. Whether it’s a chilly evening or you just want something nourishing and delicious, this recipe hits the spot every time.
Ingredients You’ll Need
Getting ready to make this soup is a breeze because the ingredients are straightforward yet incredibly purposeful—each one bringing a unique flavor or texture that builds the magic of this dish. From creamy potatoes to aromatic garlic, these essentials combine effortlessly to create something truly special.
- 2 tablespoons olive oil or butter: Adds richness and a perfect base to soften your veggies.
- 1 medium onion (chopped): Brings sweetness and depth when sautéed to golden perfection.
- 2 cloves garlic (minced): Packs an aromatic punch that elevates the entire soup.
- 8 ounces cremini or white mushrooms (sliced): The star ingredient providing earthiness and meaty texture.
- 3 medium potatoes (peeled and diced): For that tender, creamy body that makes the soup filling.
- 4 cups vegetable or chicken broth: The flavorful liquid canvas blending all the ingredients.
- 1/2 teaspoon dried thyme: Infuses a subtle herbaceous note that ties everything together.
- 1/2 teaspoon salt: Enhances and balances the flavors beautifully.
- 1/4 teaspoon black pepper: Adds a little gentle heat and complexity.
- 1/2 cup heavy cream or milk (optional for creaminess): Turns the soup into a velvety delight.
- Chopped fresh parsley for garnish (optional): A fresh, vibrant touch to finish your creamy mushroom potato soup recipe.
How to Make Creamy Mushroom Potato Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating your olive oil or butter over medium heat until shimmering. Toss in the chopped onion and let it soften for about 3 to 4 minutes, stirring occasionally. This step unlocks the natural sweetness of the onion, setting the stage for the rich flavors to come. Then add the minced garlic and cook it just about 30 seconds—long enough for your kitchen to fill with that irresistible garlic aroma but not so long that it burns.
Step 2: Cook the Mushrooms
Into the pot goes the sliced mushrooms, and this is where things start to smell and look delicious. Cook them for about 5 to 6 minutes, stirring now and then, so they release their moisture and start to caramelize into a beautiful golden brown. This browning adds a depth of flavor that makes your creamy mushroom potato soup recipe truly exceptional.
Step 3: Add Potatoes and Broth
Next, stir in the diced potatoes along with the vegetable or chicken broth, dried thyme, salt, and black pepper. Bring everything to a lively boil, then lower the heat to maintain a gentle simmer. Cover your pot and let these ingredients mingle for 15 to 20 minutes, or until the potatoes turn tender and soft enough to give your soup that perfect comforting body.
Step 4: Blend for Creaminess
For that signature creamy swirl in your soup, grab an immersion blender and puree part of the soup directly in the pot. If you don’t have one, carefully transfer 1 to 2 cups of soup to a blender, puree until smooth, and then return it to the pot. This method gives you a luscious texture that balances chunky potato bits with velvety creaminess—exactly what makes this creamy mushroom potato soup recipe irresistible.
Step 5: Finish with Cream and Seasoning
Now, stir in your heavy cream or milk if you’re using it, heating gently until the soup is warm through. This final touch adds that silky texture we love, though it’s just as delicious without for a lighter version. Taste your soup and adjust the seasoning, adding more salt or pepper if you like, so it sings on your palate.
How to Serve Creamy Mushroom Potato Soup Recipe
Garnishes
To truly elevate your bowl, sprinkle on some freshly chopped parsley just before serving. This simple green garnish brings a burst of freshness that beautifully contrasts the soup’s richness. You might also enjoy a handful of crispy croutons or a light dusting of grated cheese to add texture and a touch of indulgence.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette that’s perfect for dipping. A simple green salad dressed with lemon vinaigrette complements the hearty flavors and adds a crisp counterpoint. For something more substantial, a grilled cheese sandwich is a nostalgic and comforting companion.
Creative Ways to Present
Make your presentation fun by serving the soup in hollowed-out bread bowls for that rustic, cozy vibe. You can also drizzle a swirl of herb-infused oil or a spoonful of sour cream on top right before serving to give a touch of elegance. Inviting your guests to add their own garnishes makes the meal interactive and all the more memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover creamy mushroom potato soup recipe into airtight containers and pop them into the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners during the week.
Freezing
If you want to save the soup for longer, freezing is a great option. Pour the cooled soup into freezer-safe containers, leaving a little space for expansion. Frozen soup keeps well for up to 2 months. Just keep in mind that cream-based soups sometimes separate after freezing, but gentle reheating and stirring bring them back to life beautifully.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring often to prevent sticking and ensure even heating. If the soup seems too thick, add a splash of broth or milk to loosen it up. Your creamy mushroom potato soup recipe will taste just as delightful the next day!
FAQs
Can I make this soup vegan?
Absolutely! Simply skip the heavy cream or substitute it with your favorite plant-based milk like oat or almond milk. The mushrooms and potatoes provide plenty of hearty flavor on their own.
What type of potatoes work best for the soup?
Starchy potatoes like Russets or Yukon Gold are ideal because they break down nicely and create a creamy texture when cooked. Waxier potatoes tend to hold their shape and won’t provide the same softness.
Is it possible to freeze this soup without it losing texture?
Yes, you can freeze it! Just be aware that the cream may separate slightly after freezing. Thaw the soup slowly and reheat gently while stirring, and it will regain its smooth texture.
Can I add other vegetables to this soup?
Definitely! Spinach, kale, or even diced carrots can be stirred in during the last few minutes of cooking for extra nutrition and color.
How thick or thin should the soup be?
The soup should be creamy but not overly thick—think of a consistency that coats the back of a spoon nicely but still pours easily. You can always adjust by blending more or less and adding extra broth if needed.
Final Thoughts
There’s something wonderfully satisfying about a homemade bowl of this Creamy Mushroom Potato Soup Recipe that just can’t be beaten. It’s easy to make, filled with comforting flavors, and versatile enough to please everyone around your table. I promise, once you try it, this soup might just earn a permanent spot in your weekly rotation. So go ahead and dive into the cozy goodness—you deserve it!
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Creamy Mushroom Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Mushroom Potato Soup featuring tender potatoes and savory mushrooms simmered to perfection, with an optional creamy finish. This easy stovetop recipe is perfect for a cozy meal and can be made vegan by omitting the cream.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or milk (optional for creaminess)
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat and Sauté Onions: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Cook Mushrooms: Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown, enhancing their flavor.
- Add Potatoes and Broth: Stir in the diced potatoes, broth, dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and simmer for 15–20 minutes or until the potatoes are tender when pierced with a fork.
- Blend Soup: For a creamier texture, blend part of the soup using an immersion blender directly in the pot, or carefully transfer 1–2 cups to a blender, puree until smooth, and return it to the pot.
- Add Cream and Season: Stir in the heavy cream or milk if using, and heat through. Taste the soup and adjust seasoning with additional salt or pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately for the best flavor.
Notes
- For a vegan version, substitute heavy cream with plant-based milk or omit altogether.
- Add a handful of spinach or kale at the end of cooking for extra greens and nutrients.
- Top with shredded cheese or croutons for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
