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
Scale
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
