Creamy Mushroom and Potato Soup Recipe

Introduction

This creamy mushroom and potato soup is a comforting bowl of earthy flavors and smooth texture, perfect for chilly days. It combines tender russet potatoes with savory cremini mushrooms, enhanced by aromatic herbs and finished with rich cream. Simple to make yet deeply satisfying, it’s an ideal homemade soup for any season.

Ingredients

• 15 oz (450g) cremini mushrooms, cleaned and sliced
• 2 tablespoons butter
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1.5 pound (700g) russet potatoes, peeled and diced
• 5 cups vegetable broth
• 1 cup heavy cream

Instructions

1. Step 1: Heat the butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced mushrooms and chopped onion, sauté for about 5 minutes until the onion is translucent and the mushrooms have softened, released their liquids, and started to brown.
2. Step 2: Add the minced garlic, thyme, rosemary, salt, and black pepper. Stir well and sauté for another minute until fragrant. (Optional: reserve a few mushrooms for topping later.)
3. Step 3: Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil while stirring often. Then reduce the heat and let the soup simmer for about 20 minutes, or until the potatoes are soft and fork-tender.
4. Step 4: Stir in the heavy cream. Remove one-third of the soup and transfer it to a high-speed blender. Blend until smooth, then return the pureed soup to the pot and stir well.
5. Step 5: Taste the soup and adjust salt and pepper if needed. Serve hot, topped with a drizzle of cream, the reserved mushrooms if using, and some fresh thyme or rosemary for garnish.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use coconut cream or cashew cream instead of heavy cream.
• Adding a splash of white wine after sautéing the mushrooms and onions enhances the depth of flavor.
• Use a hand blender directly in the pot to blend the soup if you don’t have a separate blender.
• Garnish with crispy fried bacon or toasted bread crumbs for extra texture and taste.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the soup thickens too much when cooled, add a little water or broth to reach desired consistency before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms or portobello mushrooms can be used as substitutes. Each type will bring a slightly different flavor and texture, but cremini mushrooms are ideal for their balance of earthiness and firmness.

Is it necessary to peel the potatoes?

Peeling the russet potatoes helps achieve a smoother texture in the soup, but if you prefer more rustic texture and extra nutrients, you can leave the skins on after thoroughly washing the potatoes.

Creamy Mushroom and Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

A creamy and comforting mushroom and potato soup featuring sautéed cremini mushrooms, aromatic herbs, and tender russet potatoes, blended to a smooth texture and enriched with heavy cream. Perfect for a cozy meal any time of year.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom and Vegetables

• 15 oz (450g) cremini mushrooms, cleaned and sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1.5 pound (700g) russet potatoes, peeled and diced

Herbs and Seasoning

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Liquids and Fats

• 2 tablespoons butter
• 5 cups vegetable broth
• 1 cup heavy cream

Instructions

1. Sauté Mushrooms and Onion: Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the sliced mushrooms and chopped onion, and sauté for about 5 minutes until the onion becomes translucent and the mushrooms have softened, released their liquids, and start to brown.
2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for another minute or until fragrant. (Optionally, reserve a few mushrooms for topping the finished soup.)
3. Cook Potatoes in Broth: Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil while stirring frequently, then reduce the heat and simmer for about 20 minutes or until the potatoes are soft and fork tender.
4. Add Cream and Blend Soup: Stir in the heavy cream. Remove about one-third of the soup and transfer it to a high-speed blender. Blend until smooth, then return it to the pot and stir thoroughly to combine.
5. Final Seasoning and Serving: Taste the soup and adjust salt and pepper as needed. Serve the soup hot, topped with a drizzle of cream, the reserved fried mushrooms (if any), and fresh thyme or rosemary for garnish.

Notes

• Reserving some mushrooms for topping adds a nice texture contrast and enhances presentation.
• Use a high-speed blender for best blending results, or an immersion blender directly in the pot can work as an alternative.
• If you prefer a lighter soup, substitute the heavy cream with half-and-half or a plant-based cream alternative.
• The soup can be refrigerated up to 3 days and reheated gently to avoid curdling the cream.
• This recipe is naturally vegetarian and can be made vegan by substituting the butter and heavy cream with plant-based alternatives.

Keywords: mushroom soup, potato soup, creamy mushroom soup, vegetarian soup, easy soup recipe, comfort food