Cream Of Mushroom And Potato Soup Recipe

If you’re in the mood for a comforting, hearty soup that’s perfect for chilly evenings, then this Cream of Mushroom and Potato Soup Recipe is just what you need.

The creamy, velvety texture combined with the earthy flavor of mushrooms and the heartiness of potatoes makes this soup a true crowd-pleaser. Whether you’re looking for a simple weeknight dinner or a dish to impress guests, this recipe is both easy to make and incredibly satisfying.

Plus, it’s versatile enough to customize with your favorite herbs or seasonings. Let me show you how to make this delicious, creamy comfort food from scratch—trust me, it’s worth every spoonful!

How To Make Cream Of Mushroom And Potato Soup Recipe?

Recipe Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Course: Main Course or Appetizer

Cuisine: American-inspired comfort food

Yield: Serves 4

Equipment Needed

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Blender (optional for creamier texture)
• Ladle

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or milk for a lighter option)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare The Base

I start by heating the butter and olive oil in a large pot over medium heat. Once the butter melts, I sauté the onions and garlic until they turn soft and fragrant.

2. Cook The Mushrooms

Next, I add the mushrooms to the pot, cooking them until they release their moisture and become golden brown. This usually takes about 5–7 minutes.

3. Add Potatoes And Broth

I stir in the diced potatoes and thyme before pouring in the chicken or vegetable broth. I let the soup simmer for about 20 minutes or until the potatoes are tender.

4. Blend (OPTIONAL)

For a creamy texture, I use an immersion blender to purée about half of the soup. If you prefer a chunkier texture, you can skip this step.

5. Stir In The Cream

Finally, I lower the heat and stir in the heavy cream. I let the soup warm through for 2–3 minutes and season it generously with salt and pepper.

6. Serve And Garnish

I ladle the soup into bowls, garnish it with fresh parsley, and serve it hot.

Nutrition Facts Of Cream Of Mushroom And Potato Soup Recipe

• Calories: 250
• Protein: 5 g
• Carbohydrates: 28 g
• Fat: 13 g
• Fiber: 3 g

Serving Suggestions Of Cream Of Mushroom And Potato Soup Recipe

1. Pair With Crusty Bread

I love serving this soup with a side of warm, crusty bread for dipping.

2. Top With Cheese

Sprinkle some grated Parmesan or sharp cheddar on top for an extra layer of flavor.

3. Add protein

You can add cooked chicken or crispy bacon bits to make the soup more filling.

Tips And Variations Of Cream Of Mushroom And Potato Soup Recipe

1. Use Different Mushrooms

Feel free to experiment with shiitake or portobello mushrooms for a unique taste.

2. Make It Vegan

Swap the butter for vegan butter, the cream for coconut milk, and the broth for vegetable stock.

3. Spice It Up

Add a pinch of cayenne pepper or smoked paprika for a bit of heat.

4. Thicken The Soup

If you want a thicker consistency, stir in a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons water.

Note

I always recommend using fresh, high-quality mushrooms for the best flavor. If you’re short on time, pre-sliced mushrooms can save a few minutes.

Conclusion

This cream of mushroom and potato soup is the perfect blend of earthy flavors and creamy texture, making it an ideal comfort food for any time of year.

Whether you’re looking for a hearty meal to enjoy on a chilly evening or a rich, satisfying dish to impress guests, this recipe delivers every time.

With its simple ingredients and easy steps, it’s a great choice for both novice and experienced cooks. I hope you enjoy making and savoring this delicious soup as much as I do!