If you’re after a soul-soothing bowl of comfort, look no further than this Creamy Mushroom Potato Soup Recipe. It’s a luscious blend of tender potatoes and earthy mushrooms, all enveloped in a silky, plant-based creaminess that feels like a warm hug on a chilly day. Every spoonful offers a perfect balance of hearty texture and rich flavor, making it an instant favorite for weeknight dinners or casual get-togethers. Whether you’re a seasoned soup lover or just looking to try something new, this recipe is sure to satisfy and impress with its simple yet elegant ingredients.
Ingredients You’ll Need
All you need for this Creamy Mushroom Potato Soup Recipe are straightforward, wholesome ingredients that each play a vital role. From the aromatic garlic to the silky plant-based milk, they come together effortlessly to create layers of flavor and comfort.
- 2 tbsp olive oil: Essential for sautéing and bringing out the mushrooms’ natural umami.
- 1 cup sliced mushrooms (cremini or white button): Adds an earthy depth and meaty texture.
- 1 medium onion, chopped: Provides a sweet, savory base for the soup.
- 2 cloves garlic, minced: Enhances the savory aroma and flavor with a gentle punch.
- 2 medium potatoes, peeled and diced: Gives creaminess and body to the soup without heavy cream.
- 4 cups vegetable broth: The flavorful liquid that ties all ingredients together.
- 1 cup plant-based milk (cashew, coconut, or soy milk): Adds creaminess while keeping the soup light and dairy-free.
- 1 tsp dried Italian seasoning: A fragrant blend that lifts the soup’s flavor profile.
- ½ tsp red pepper flakes (optional): For a subtle hint of heat that surprises the palate.
- Salt and freshly ground black pepper, to taste: To perfectly balance the flavors.
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish: Adds color and fresh notes right before serving.
How to Make Creamy Mushroom Potato Soup Recipe
Step 1: Sauté the Mushrooms
Start by heating 1 tablespoon of olive oil over medium heat in a large pot. Add the sliced mushrooms and cook them until they release their moisture and become tender, about 4 to 5 minutes. This step intensifies their natural flavors, making the soup truly comforting. Once done, transfer the mushrooms to a bowl and set aside for later.
Step 2: Sauté the Aromatics
In the same pot, add the remaining 1 tablespoon of olive oil. Toss in the chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. These aromatics create a gorgeous flavor base that will carry through every spoonful.
Step 3: Add Potatoes and Broth
Next, stir in the diced potatoes and let them mingle with the aromatics for 2 minutes. Pour in the vegetable broth and bring everything to a boil. Then lower the heat and let the soup simmer gently for 10 to 15 minutes, or until the potatoes are tender. This process builds richness and allows the potatoes to absorb the savory broth.
Step 4: Blend the Soup
For that signature silky texture, blend the soup until smooth using an immersion blender. If you don’t have one, carefully transfer the soup in batches to a countertop blender and puree it before returning it to the pot. The creamy consistency is what transforms this into a true comfort classic.
Step 5: Add Milk and Seasonings
Stir in your chosen plant-based milk along with the dried Italian seasoning and, if you enjoy a little kick, the red pepper flakes. Return the sautéed mushrooms back to the pot and season with salt and freshly ground black pepper to taste. This step melds all the flavors perfectly together, making the soup irresistible.
Step 6: Simmer and Serve
Allow the soup to simmer gently for another 5 minutes, letting all those flavors harmonize beautifully. Then ladle the soup into bowls, garnish generously with chopped green onions or fresh herbs, and get ready to enjoy a bowl full of comfort and warmth.
How to Serve Creamy Mushroom Potato Soup Recipe
Garnishes
Garnishes can elevate your bowl in taste and appearance. Fresh chopped green onions offer a slight crunch and sharpness, while herbs like parsley or thyme add a vibrant burst of color and freshness that contrast wonderfully with the creamy soup.
Side Dishes
This soup pairs beautifully with crusty bread, garlic toast, or a crisp green salad. These sides add texture and make the meal more satisfying without overshadowing the soup’s delicate flavors.
Creative Ways to Present
For a fun twist, serve the Creamy Mushroom Potato Soup Recipe in hollowed-out bread bowls or drizzle a swirl of herb-infused olive oil or plant-based cream on top. These simple touches create a cozy, restaurant-quality experience right at home.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually tend to deepen after sitting, making it just as delicious the next day.
Freezing
This soup freezes remarkably well. Pour it into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. When thawed, give it a quick stir as some separation may occur, but the creamy texture returns easily on reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to avoid sticking or scorching. If it thickens too much, add a splash of plant-based milk or broth to loosen it right back up.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While cremini or white button mushrooms are recommended for their flavor and texture, feel free to experiment with shiitake, portobello, or oyster mushrooms to add your own twist.
Is there an alternative to plant-based milk?
If you don’t have plant-based milk on hand, you can use regular dairy milk or even a splash of cream. Just keep in mind these options will change the flavor and richness slightly.
How can I make this soup gluten-free?
This Creamy Mushroom Potato Soup Recipe is naturally gluten-free as long as your vegetable broth doesn’t contain gluten. Always check labels to ensure all ingredients meet your dietary needs.
Can I add other vegetables to this soup?
Definitely! Diced carrots, celery, or leeks can be sautéed alongside the onions to add complexity and nutrition. Just adjust cooking times accordingly so everything becomes tender.
What’s the best way to get a really smooth texture?
Using an immersion blender is the easiest and safest method. If using a countertop blender, blend in small batches and be careful with the hot soup to avoid spills. Straining isn’t necessary but can make it even silkier.
Final Thoughts
This Creamy Mushroom Potato Soup Recipe is a perfect blend of simplicity and heartwarming flavor that will quickly become a favorite in your recipe collection. It’s easy to make, endlessly adaptable, and so satisfying on any day you need a cozy meal. Give it a try and treat yourself to a bowl of pure comfort that feels like a loving homemade hug.
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Creamy Mushroom Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This creamy Mushroom Potato Soup is a comforting, dairy-free meal perfect for any season. Featuring sautéed mushrooms, tender potatoes, and a blend of Italian seasonings, this soup offers rich flavor and a velvety texture thanks to plant-based milk. Easy to prepare on the stovetop, it’s a nutritious, vegan-friendly dish that’s ideal for a cozy lunch or light dinner.
Ingredients
Main 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)
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Garnish
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme)
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 the mushrooms release their moisture and become tender. Remove the mushrooms from the pot and set them aside in a bowl.
- Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and cook until it becomes translucent, about 3 minutes. Then add the minced garlic and sauté for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add Potatoes and Broth: Stir the diced potatoes into the pot and cook for about 2 minutes. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 to 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend the Soup: Use an immersion blender to blend the soup in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, blend until smooth, and then return the soup 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 and mix well. Season the soup with salt and freshly ground black pepper to your taste.
- Simmer and Serve: Let the soup simmer for an additional 5 minutes to allow all the flavors to meld together. Ladle the soup into bowls and garnish with chopped green onions or fresh herbs like parsley or thyme before serving.
Notes
- Use cremini mushrooms for a deeper flavor, or white button mushrooms for a milder taste.
- Choose your favorite plant-based milk; cashew milk will add creaminess without altering flavor much.
- For a spicier kick, increase the red pepper flakes to 1 teaspoon.
- To make the soup gluten-free, ensure your vegetable broth is gluten-free.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
