Creamy Mushroom and Potato Soup Recipe
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.
- 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
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
- 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.
- 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.)
- 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.
- 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.
- 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
