If you’re searching for a bowl of pure comfort, Mushroom Potato Soup is about to become your new favorite cozy meal. This creamy, hearty soup marries the earthy richness of mushrooms with the tenderness of potatoes, all simmered together in a velvety broth that feels like a hug in a bowl. Whether you’re warming up on a chilly evening or craving something simple yet soul-satisfying, this recipe delivers big flavors with modest, wholesome ingredients. It’s one of those dishes that’s as delightful to make as it is to eat, and once you taste it, you’ll be coming back for seconds!
Ingredients You’ll Need
The beauty of Mushroom Potato Soup is that it relies on everyday ingredients that each play an essential role. Every item on this list brings something special to the table, whether it’s creaminess, depth, or a pop of color, guaranteeing a soup that’s far from ordinary.
- Olive oil (2 tablespoons): Adds a lovely base flavor and helps sauté the vegetables until fragrant.
- Unsalted butter (1 tablespoon): Lends richness and a silky mouthfeel to the soup.
- Yellow onion, diced (1 medium): Sweetens the base and builds aromatic depth.
- Garlic, minced (3 cloves): Brings a gentle punch that pairs beautifully with mushrooms.
- Cremini or white mushrooms, sliced (1 pound): The star of the show—choose whichever you love most for earthy flavor.
- Dried thyme (1/2 teaspoon): Adds a subtle herby note that complements both mushrooms and potatoes.
- Dried rosemary (1/2 teaspoon): Offers a hint of piney brightness to round out the flavors.
- Potatoes, diced (4 cups, Yukon gold or russet): These make the soup hearty and satisfying; Yukon golds add creaminess, while russets get extra soft.
- Vegetable broth (4 cups): The savory backbone of the soup—use a good-quality broth for best flavor.
- Whole milk or cream (1 cup): Blends everything together and gives the soup its signature creamy texture.
- Salt and black pepper, to taste: Essential for seasoning and bringing all the flavors alive.
- Fresh parsley, chopped (for garnish): Adds a splash of color and a fresh finish to each bowl.
How to Make Mushroom Potato Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a large pot over medium heat. Once the butter is melted and foamy, toss in your diced onion. Sauté for about 3 to 4 minutes, letting the onion soften and become slightly translucent. This step builds a sweet, aromatic foundation for the soup that’s absolutely irresistible. Add the minced garlic and cook for just one more minute, stirring constantly so it doesn’t burn.
Step 2: Cook the Mushrooms and Herbs
Next, introduce the sliced mushrooms, dried thyme, and rosemary to the pot. Stir everything together and let the mushrooms cook down for 7 to 10 minutes. You’ll notice them releasing their moisture and slowly turning a rich golden brown. This is where the magic happens—the mushrooms soak up the flavors of the aromatics and herbs, creating the earthy depth that makes Mushroom Potato Soup so special.
Step 3: Simmer the Potatoes
Now it’s time for the potatoes to join the party! Add your diced potatoes and pour in the vegetable broth. Give everything a good stir, then bring the mixture to a gentle boil. Once boiling, reduce the heat and let the soup simmer uncovered for 15 to 20 minutes. The potatoes should become tender and easily pierced with a fork, soaking up all those savory flavors as they cook.
Step 4: Add Creaminess and Season
Once the potatoes are soft, stir in the milk or cream. This is the moment where the soup transforms into something truly luscious and comforting. Season with salt and freshly ground black pepper to taste, tweaking until it’s just right for you. Let the soup simmer for another 5 minutes to heat everything through and allow the flavors to meld.
Step 5: Blend (or Don’t!) and Serve
At this point, you have options! For a rustic, chunky soup, simply ladle it into bowls as is. If you prefer a creamier texture, use an immersion blender to partially blend the soup right in the pot—this gives you the best of both worlds: creamy base, with hearty bites of potato and mushroom throughout. Finish each bowl with a sprinkle of chopped fresh parsley and serve hot.
How to Serve Mushroom Potato Soup
Garnishes
A good garnish can turn a humble bowl into something visually stunning and even more flavorful. For Mushroom Potato Soup, a generous shower of fresh parsley adds a bright pop of color and a hint of freshness. If you’re feeling fancy, a swirl of cream or a sprinkle of cracked black pepper on top also looks beautiful. For an extra savory touch, try adding a few sautéed mushroom slices as a topper.
Side Dishes
This soup pairs wonderfully with a thick slice of crusty bread—perfect for soaking up every last drop. A crisp green salad with a simple vinaigrette is another great choice to balance the richness. If you’re serving Mushroom Potato Soup as part of a bigger meal, consider roasted vegetables or a gooey grilled cheese sandwich for the ultimate comfort food experience.
Creative Ways to Present
For a fun twist, serve Mushroom Potato Soup in small mugs or espresso cups as an appetizer at a dinner party. You can also hollow out mini bread bowls for a playful, edible serving vessel. If you want to go the extra mile, drizzle each serving with truffle oil or top with homemade croutons for added texture and elegance.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the soup cool completely before transferring it to an airtight container. Mushroom Potato Soup keeps beautifully in the refrigerator for up to four days. The flavors deepen and develop even more as it sits, making those next-day servings extra delicious.
Freezing
This soup freezes well, especially if you use milk instead of cream. Allow the soup to cool, then portion it into freezer-safe containers, leaving a little space for expansion. It will keep for up to three months in the freezer. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, simply pour the soup into a saucepan and warm gently over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or milk to loosen it up. Avoid boiling, especially if you used cream, to prevent curdling and keep that dreamy texture intact.
FAQs
Can I use other types of mushrooms in Mushroom Potato Soup?
Absolutely! While cremini and white mushrooms are classic choices, feel free to use shiitake, portobello, or a mix for even more depth and variety. Each type brings its own unique flavor and texture to the soup.
Is Mushroom Potato Soup gluten-free?
Yes, this recipe is naturally gluten-free as written, provided your vegetable broth does not contain any gluten-containing additives. Always check your labels to be sure!
How can I make this soup vegan?
It’s easy to make Mushroom Potato Soup vegan—just swap the butter for a plant-based alternative and use your favorite non-dairy milk instead of regular milk or cream. The soup will remain rich and satisfying.
Can I add extra vegetables to the soup?
Definitely! This recipe is quite forgiving. Try stirring in chopped spinach or kale during the last few minutes of cooking for a boost of greens, or toss in diced carrots or celery with the onions for extra flavor and color.
What’s the best way to achieve a creamy texture?
For a perfectly creamy but still hearty soup, I recommend partially blending with an immersion blender. This gives you a smooth base while leaving plenty of chunky potato and mushroom bits for texture. If you prefer a completely smooth soup, blend it all the way—just let it cool slightly first for safety.
Final Thoughts
I hope you give this Mushroom Potato Soup a try soon—there’s something truly magical about how a few simple ingredients come together to create such warmth and flavor. Whether you make it for a quick weeknight dinner or to impress guests, it’s sure to earn a spot in your regular recipe rotation. Happy cooking!
