There’s nothing like a bowl of creamy potato mushroom soup to warm you up during the soup season. This simple recipe includes fresh cremini mushrooms, hearty russet potatoes, and plenty of milk in a creamy soup. A cozy soup perfect for enjoying on chilly days.
Want to save this recipe?
Enter your email and send it to your inbox. Plus, get some great new recipes from me every week!
Mushroom lovers adore this soup! The rustic taste of the mushrooms pairs beautifully with smooth, velvety potatoes and fresh parsley garnishes. It’s rich and flavorful, and I’m satisfied with no heavy cream. This mushroom potato soup recipe is sure to become your favorite!
Jump:
Why this recipe works
Basic Ingredients: No flashy ingredients are required to make an incredible soup. This simple recipe uses a few simple ingredients to create a rich and pleasant entree. Balanced: This recipe offers the best world of both if you like creamy soups and hearty meals. The potatoes naturally thicken the soup, giving it a smooth, velvety feel, while the fresh mushrooms add depth and bite. One-pot recipe: This delicious soup requires only a large pot to prepare. Just fry and simmer. It’s very simple! Gluten Free: This recipe is naturally gluten-free and can easily be dairy free. So everyone can have fun!
Ingredient Notes
Butter: I love butter in this recipe. Because it adds a flavorful depth to the mushrooms and burns browner than oil. However, all olive or vegetable oils can be used if desired. Mushrooms: Cremini mushrooms, also known as baby bella mushrooms, have a richer and more complicated flavor than white button mushrooms, but are not as intense as Seatakes. They also have a stiffer texture and are perfect for soups, such as this recipe or flavored mushroom soup. Diced Onions: Yellow or white onions are best, but sweet onions are fine too. Celery Stem: A natural salty taste and a slight crunch of celery helps balance the creamy texture of the potato mushroom soup. Chop garlic: Fresh garlic is best, but store-bought garlic or garlic powder works in a pinch. Replace two cloves of garlic with one teaspoon of primining or garlic powder. Italian Seasonings: Other great seasonings in Mushroom Potato Soup are bay leaf, red chili flakes, smoked papka, nutmeg, or pinch of fresh thyme or rosemary. Russet Potatoes: These starchy potatoes break down some to thicken the creamy mushroom soup, making them a great choice. Low Sodium Soup: Chicken or Vegetable Stock works well. It is recommended to use low sod stock and add salt at the end. Milk: You can use 2% or whole milk, depending on how creamy and rich the soup is. Fresh parsley (optional): Highly recommend garnishing with fresh parsley and potato mushroom soup! Adds pop of colour and bright flavour. Grated Cheddar Cheese (Optional): Cheddar gives this soup a sharp, flavorful flavour.
How to make potato mushroom soup
Fry the onion, mushrooms and celery over medium high heat in a soup pot or Dutch oven until the vegetables are tender and the mushrooms are golden brown. Next, add garlic and Italian seasonings.
Add the soup and potatoes and let it boil gently for 10 minutes.
Add milk and simmer.
Serve with fresh parsley and grated cheddar.
Useful Tips
Fry the mushrooms well. Do not let the mushrooms get crowded in the pot. Turn it completely brown to release the flavor. Make it vegetarian. Use vegetable soup instead of chicken soup. No dairy products. Use neutral oils instead of butter and plant-based milk such as oats, almonds and rice milk. I’ll blend it. You can use an immersion blender or a high speed blender to create creamy, thick soups. Add a splash of white wine. Degass the pot with a bit of white wine to get a nice sour taste that balances the richness of the soup. Add protein. Add cooked chicken, turkey or sausages. Tofu, lentils, or chickpeas work well if you want a plant-based option. Use a different cheese for your garnish. Other melted cheeses that work well in this soup include Parmesan, Gruyère and Fontina. Top with fresh herbs. Sprinkle with fresh parsley, thyme or chives before serving to lighten up the creamy soup base. Storage. Transfer the cooling soup to an airtight container and refrigerate leftovers for up to 4 days. Reheat. Reheat the soup on low heat or in a microwave with 50% power to prevent the creamy soup from separating.
Recipe FAQ
Russet helps to thicken the soup and keep it creamy. However, if you want a stylish texture, you can use waxy red potatoes or Yukon gold. However, I do not recommend sweet potatoes. Save them for this sweet potato black bean soup recipe.
I like Cremini mushrooms, but you can also use a combination of mushrooms. Shiitake and Portobello mushrooms bring extra Umami punches with hearty meat bites. The oyster mushrooms have a delicate, slightly sweet flavour that adds a unique twist to the soup. If you want to be flashy, try Chanterelle mushrooms. The mild pepper flavor is excellent in the creamy soup.
No, I don’t recommend it. Dairy-based soups don’t freeze well. The soup separates, becomes coarse or solidified when thawed and reheated.
Provide suggestions
Serve with sides of vegetable fries, like fries of asparagus or rutabaga fries. A light mixed green salad with a tangy vinaigrette dressing also offers a refreshing contrast with the rich soup.
The soup squeals all of the creamy goodness, along with crusty breads, garlic breads, soft dinner rolls, or my sun-dried tomato bread. Enjoy a hearty meal in a chilled glass of white wine. Chardone, Sauvignon Blanc or Pinot Grigio are all great options!
More soup
The homemade soup is amazing! Try these recipes too, or head to the soup recipes for more ideas.
Have you made this recipe? Leave a rating in the comments below and let me know what that turned out. Have you made any changes? We hope you share and your feedback is important! Thank you for visiting our food blog!
Recipes
Want to save this recipe?
Enter your email and send it to your inbox. Plus, get some great new recipes from me every week!
Potato Mushroom Soup
Mushroom lovers will love this potato mushroom soup! The rustic mushrooms pair beautifully with velvety potatoes and grated cheese garnishes. It’s flavorful, satisfying and ready in under 30 minutes.
printing
pin
rate
Save the recipe The recipe has been saved!
Cook ModePrevents the screen from getting dark
Serving: 8
calorie: 275kcal
Instructions
In a large stock pot or Dutch oven, whisk butter and olive oil over medium heat until browned.
Add the mushrooms, onion and celery and cook, stirring occasionally until vegetables are tender and mushrooms are brown, about 5 minutes.
Mix the garlic and Italian seasonings. Cook for another minute.
Add the vegetable or chicken soup and potatoes. Bring it to a gentle boil. Cover and cook until potatoes are tender, about 10 minutes.
Stir in the milk and simmer.
If using, remove from heat and stir in the parsley.
Enjoy it hot topped with chatty cheese.
Note
Fry the mushrooms well. Do not let the mushrooms get crowded in the pot. Turn it completely brown to release the flavor.
Make it vegetarian. Use vegetable soup instead of chicken soup.
No dairy products. Use neutral oils instead of butter and plant-based milk such as oats, almonds and rice milk.
I’ll blend it. You can use an immersion blender or a high speed blender to create creamy, thick soups.
Add a splash of white wine. Degass the pot with a bit of white wine to get a nice sour taste that balances the richness of the soup.
Add protein. Add cooked chicken, turkey or sausages. Tofu, lentils, or chickpeas work well if you want a plant-based option.
Use a different cheese for your garnish. Other melted cheeses that work well in this soup include Parmesan, Gruyère and Fontina.
Top with fresh herbs. Sprinkle with fresh parsley, thyme or chives before serving to lighten up the creamy soup base.
Storage. Transfer the cooling soup to an airtight container and refrigerate leftovers for up to 4 days.
Reheat. Reheat the soup on low heat or in a microwave with 50% power to prevent the creamy soup from separating.
nutrition
Serving: 1g | calorie: 275kcal | carbohydrates: 48g | protein: 8g | fat: 7g | Saturated fat: 3g | Polyunsaturated fat: 0.5g | January Saturated Fat: 3g | Trans Fat: 0.2g | cholesterol: 14mg | sodium: 550mg | potassium: 1297mg | fiber: 4g | sugar: 7g | Vitamin A: 597iu | Vitamin C: 14mg | calcium: 133mg | iron: 2mg
