Potato mushroom soup is a super creamy soup packed with flavor. A simple, comforting soup made with creamed potatoes, herbs and sautéed mushrooms.
Dive into the cozy and comforting flavors of a potato mushroom soup. This soul-warming dish is a perfect blend of earthy mushrooms and hearty potatoes, creating a harmonious flavor profile that will leave you craving more. With every spoonful, you’ll be transported to a place of warmth.
Made with love and expertly crafted, this soup is the ultimate comfort food for those chilly evenings or when you need a pick-me-up. The velvety texture, combined with the rich umami taste of mushrooms, makes every bite feel like a warm hug for your taste buds.
Whether you’re a vegetarian, a soup lover, or simply someone in need of comforting flavors, this potato mushroom soup will not disappoint. It’s easy to make and bursting with wholesome ingredients that will nourish your body and soul.
How To Make Potato Mushroom Soup
Ingredients you’ll need
- Russet potatoes
- Mushrooms
- Onion
- Garlic
- Thyme
- Heavy cream
- Chicken broth
- Butter
- All-purpose flour
Quick tips that aren’t in the directions
- The type of mushrooms you use are not important so choose your favorite. This is a very easy recipe to make but you will need a little experience with sautéing mushrooms.
- Using a potato masher or immersion blender you can make the soup a bit creamier. I am more of a fan of the masher because you can mash up a portion but still have some chunks of potato in there for texture. Plus with the blender, unless you plan to remove every mushroom they will get blended as well and they bring their own texture as well.
- Which broth you choose to use is not important. But, I’ve seen recipes using white wine and over the years I have tried it in potato soup and the cost for the wine isn’t worth it. There wasn’t a noticeable difference in flavor, yet I felt a little more fancy for paying the extra cost.
Making the potato mushroom soup recipe
- First, prep all of the ingredients. Once you start cooking the recipe will move too quickly to prep during the cook.
- In a pot on medium high heat, add the mushroom into the pot without any oil. Allow the mushrooms to sweet and release all the excess water in them. Once the water has evaporated it’s noticeable and then toss in the diced onion, garlic and some cooking oil.
- Now, cook everything until browned and fragrant. After, toss in the butter then once the butter has melted add int he flour and cook the flour with the ingredients.
- Toss in the diced potatoes, then the broth and thyme.
- Cover the pot and allow the soup to simmer for 20-25 minutes or until the potatoes are cooked and super soft. You’ll want to over cook them slightly before moving to the next step.
- After the potatoes are ready, add in the heavy cream. If done correctly, the thickness of the broth will break down the smaller potatoes and make the broth even creamier.
- Lastly, add salt and pepper to taste then serve.
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Potato Mushroom Soup
Ingredients
- 2 pound russet potatoes, peeled & diced
- 8 ounce mushrooms, roughly chop half
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 3 tablespoon butter
- 1/4 cup all-purpose flour
- 4 cup chicken broth
- 4 sprig thyme
- 1/2 cup heavy cream
- salt & pepper to taste
Instructions
- First, prep all of the ingredients. Once you start cooking the recipe will move too quickly to prep during the cook.
- In a pot on medium high heat, add the mushroom into the pot without any oil. Allow the mushrooms to sweet and release all the excess water in them. Once the water has evaporated it's noticeable and then toss in the diced onion, garlic and some cooking oil.
- Now, cook everything until browned and fragrant. After, toss in the butter then once the butter has melted add int he flour and cook the flour with the ingredients.
- Toss in the diced potatoes, then the broth and thyme.
- Cover the pot and allow the soup to simmer for 20-25 minutes or until the potatoes are cooked and super soft. You'll want to over cook them slightly before moving to the next step.
- After the potatoes are ready, add in the heavy cream. If done correctly, the thickness of the broth will break down the smaller potatoes and make the broth even creamier.
- Lastly, add salt and pepper to taste then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.