If you’re craving something both cozy and comforting, this Creamy Mushroom Potato Soup Recipe is exactly what you need. It blends the earthiness of fresh mushrooms with the hearty, velvety texture of tender potatoes, all brought together with a gentle creaminess from plant-based milk. This soup is a wonderful way to enjoy a nourishing meal that feels indulgent but is surprisingly simple to whip up any night of the week.
Ingredients You’ll Need
The magic of this soup lies in its straightforward, wholesome ingredients. Each one plays a crucial role—from adding layers of flavor to contributing to that luscious, creamy texture. Using fresh mushrooms adds depth, potatoes provide body, and a splash of plant-based milk keeps things silky without overpowering the natural flavors.
- 2 tbsp olive oil: For sautéing, it brings a delicate richness and helps build the soup’s base.
- 1 cup sliced mushrooms (cremini or white button): These give the soup its earthy, umami punch.
- 1 medium onion, chopped: Adds natural sweetness and fragrant depth as it softens.
- 2 cloves garlic, minced: Brings a subtle warmth and aromatic complexity.
- 2 medium potatoes, peeled and diced: The heart of this soup, providing creaminess and a satisfying texture.
- 4 cups vegetable broth: Creates a flavorful liquid base that’s light but savory.
- 1 cup plant-based milk (cashew, coconut, or soy): Adds a silky creaminess without dairy, making the soup lush yet light.
- 1 tsp dried Italian seasoning: Infuses every spoonful with a herby, Mediterranean flair.
- ½ tsp red pepper flakes (optional): Offers just a hint of heat, balancing the mellow flavors.
- Salt and freshly ground black pepper, to taste: Essential for bringing all the flavors into harmony.
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish: Adds a burst of color and freshness just before serving.
How to Make Creamy Mushroom Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the sliced mushrooms, chopped onion, and minced garlic. Cook these until the mushrooms are tender and the onions turn translucent and fragrant, about 5 to 7 minutes. This step is key because it develops the deep base flavors that make the soup irresistible.
Step 2: Add Potatoes and Broth
Next, stir in the diced potatoes and pour in the vegetable broth. Raise the heat to bring the mixture to a boil, then reduce it to a simmer. Let it cook gently until the potatoes are soft, usually about 15 minutes. This allows the potatoes to absorb the savory notes and soften perfectly for blending.
Step 3: Season and Blend
Now sprinkle in the dried Italian seasoning, red pepper flakes if you’re using them, plus salt and pepper. Stir everything together and then carefully use an immersion blender right in the pot to puree about half of the soup until smooth, leaving some chunks for delightful texture. This step is what gives the soup its signature creamy yet hearty feel.
Step 4: Finish with Plant-Based Milk
Finally, pour in your choice of plant-based milk, stirring gently to combine. Heat until just warmed through—avoid boiling after adding the milk to keep the texture silky and rich. Your soup is now ready to serve, bursting with layers of flavor and comforting creaminess.
How to Serve Creamy Mushroom Potato Soup Recipe
Garnishes
To make each bowl pop with freshness and color, sprinkle chopped green onions or your favorite herbs like parsley or thyme on top. The bright green hues and aromatic herbs lift the soup visually and flavor-wise, inviting you to take that first, satisfying spoonful.
Side Dishes
This soup pairs beautifully with a warm crusty bread or garlic toast, perfect for dipping and soaking up every last bit. A fresh mixed green salad with a tangy vinaigrette also complements the richness, balancing the meal with crisp textures and vibrant tastes.
Creative Ways to Present
For a dinner party, serve the soup in pretty bowls with a drizzle of truffle oil or a swirl of cashew cream on top for a gourmet touch. Adding sautéed mushroom slices as a crowning garnish provides extra texture and a wow factor that guests will surely talk about.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Creamy Mushroom Potato Soup Recipe into airtight containers and keep in the refrigerator for up to 3 days. The flavors meld beautifully over time, often tasting even better the next day.
Freezing
You can freeze this soup for up to 2 months. Just let it cool completely, then portion it out into freezer-safe containers. When ready, thaw overnight in the fridge before reheating. Keep in mind that the texture might change slightly, but a quick blend after reheating refreshes its creaminess.
Reheating
Reheat your soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. If it thickens too much, add a splash of plant-based milk or broth to loosen it up, restoring that perfect creamy consistency.
FAQs
Can I use regular milk instead of plant-based milk for this Creamy Mushroom Potato Soup Recipe?
Absolutely! Regular dairy milk or cream will work just as well and add a rich, creamy texture. Choose whole milk or light cream depending on your desired richness.
What types of mushrooms work best in this soup?
Cremini or white button mushrooms are ideal for a mild, earthy flavor. However, feel free to experiment with shiitake or portobello mushrooms for a deeper, meatier taste.
Is this soup suitable for vegans?
Yes, by using plant-based milk and vegetable broth, this recipe is completely vegan-friendly. Just double-check your broth to ensure it’s free from animal products.
Can I make this soup thicker or thinner?
To thicken the soup, reduce the broth slightly or add an extra potato. For a thinner consistency, simply add more broth or plant-based milk until you reach your preferred texture.
How long does it take to make this soup?
This Creamy Mushroom Potato Soup Recipe takes about 10 minutes of prep and around 25 minutes of cooking time, making it a great option for a quick, satisfying meal.
Final Thoughts
This Creamy Mushroom Potato Soup Recipe is a warm hug in a bowl, perfect for any day when you want comfort food that feels special but is easy to make. I can’t recommend it enough for your weeknight dinners or when friends drop by for a cozy meal. Give it a try and let yourself be amazed by how simple ingredients can create such a deliciously creamy and satisfying soup.
Print
Creamy Mushroom Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Description
This creamy and comforting Mushroom Potato Soup combines tender mushrooms and diced potatoes in a flavorful vegetable broth, enhanced with Italian seasoning and a touch of heat from red pepper flakes. Finished with a splash of plant-based milk and garnished with fresh herbs, this vegan-friendly soup is perfect for a cozy meal any day of the week.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 cup sliced mushrooms (cremini or white button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Vegetables and Liquids
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup plant-based milk (cashew, coconut, or soy milk)
Seasonings and Garnish
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme) for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion and sliced mushrooms to the pot and cook, stirring occasionally, until they are softened and lightly browned, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Add potatoes and seasonings: Stir in the diced potatoes, dried Italian seasoning, and optional red pepper flakes, mixing well to combine all flavors.
- Add broth and simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
- Blend the soup: Using an immersion blender, partially blend the soup directly in the pot to create a creamy texture while leaving some chunks for added body. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
- Stir in plant-based milk: Add the plant-based milk to the soup, stirring gently to combine. Heat through for 2-3 minutes, but do not boil.
- Season to taste: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions or fresh herbs such as parsley or thyme before serving.
Notes
- You can customize the thickness of the soup by blending more or less according to your preference.
- Use any plant-based milk you prefer; unsweetened versions work best for maintaining savory flavor.
- To make it gluten-free, ensure the vegetable broth is certified gluten-free.
- For added richness, a splash of coconut cream can be stirred in at the end.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
