When the weather calls for something warm and comforting, my go-to is a hearty bowl of potato mushroom soup. This recipe blends earthy mushrooms and tender potatoes in a creamy, savory broth that’s incredibly satisfying.
The mushrooms add a rich, deep flavor, while the potatoes give the soup a wonderfully smooth texture. It’s a simple recipe but packs a lot of depth in every spoonful.
Perfect for a cozy evening meal or as a starter to impress guests, this potato mushroom soup is both filling and delicious. Let’s dive into this comforting recipe that’s sure to warm you up from the inside out!
How To Make Potato Mushroom Soup Recipe?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American / European-inspired
Yield: Serves 4
Equipment Needed
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Blender or immersion blender (optional for creamy texture)
Ingredients
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb mushrooms (button, cremini, or a mix), sliced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk or heavy cream (for creaminess, optional)
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
1. Sauté The Onions And Garlic
Heat the olive oil or butter in a large pot over medium heat. Add the diced onions and cook for about 5 minutes until they become translucent. Add the minced garlic and sauté for an additional minute until fragrant.
2. Cook The Mushrooms
Add the sliced mushrooms to the pot, stirring occasionally. Let them cook for about 8–10 minutes until they release their moisture and begin to brown.
3. Add Potatoes And Broth
Add the diced potatoes to the pot, then pour in the broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15–20 minutes until the potatoes are tender.
4. Blend For Creaminess (Optional)
For a creamy soup, use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender. If you prefer a chunky texture, blend only half of the soup or skip this step entirely.
5. Add Milk Or Cream (Optional)
If you want a richer texture, stir in the milk or heavy cream at this stage. Let the soup simmer for another 5 minutes, stirring occasionally.
6. Season And Serve
Taste the soup and season with salt and pepper to your liking. Ladle it into bowls and garnish with fresh parsley or chives.
Potato Mushroom Soup Recipe
Nutrition Facts Of Potato Mushroom Soup Recipe
- Calories: 200–250
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 4 g
Special Note
When blending hot soup, remember to leave a vent in the blender lid to prevent steam build-up, or let the soup cool slightly before blending.
Conclusion
This comforting potato mushroom soup is the perfect blend of creamy potatoes and earthy mushrooms, making it a cozy dish for any time of year. It’s simple to prepare, nourishing, and rich in flavors that are sure to please your palate.
Whether you’re serving it as a starter or enjoying it as a hearty meal, this soup is versatile and adaptable with various toppings and sides. I hope you enjoy making and savoring this delicious recipe as much as I do. Enjoy every warm, satisfying spoonful!
Potato Mushroom Soup Recipe
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Blender or immersion blender (optional for creamy texture)
Ingredients Â
- 2 tbsp olive oil or butter
- 1 large onion diced
- 2 cloves garlic minced
- 1 lb mushrooms button, cremini, or a mix, sliced
- 3 medium potatoes peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk or heavy cream for creaminess, optional
- Salt and pepper to taste
- Fresh parsley or chives for garnish
InstructionsÂ
Sauté The Onions And Garlic
- Heat the olive oil or butter in a large pot over medium heat. Add the diced onions and cook for about 5 minutes until they become translucent. Add the minced garlic and sauté for an additional minute until fragrant.
Cook The Mushrooms
- Add the sliced mushrooms to the pot, stirring occasionally. Let them cook for about 8–10 minutes until they release their moisture and begin to brown.
Add Potatoes And Broth
- Add the diced potatoes to the pot, then pour in the broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15–20 minutes until the potatoes are tender.
Blend For Creaminess (Optional)
- For a creamy soup, use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender. If you prefer a chunky texture, blend only half of the soup or skip this step entirely.
Add Milk Or Cream (Optional)
- If you want a richer texture, stir in the milk or heavy cream at this stage. Let the soup simmer for another 5 minutes, stirring occasionally.
Season And Serve
- Taste the soup and season with salt and pepper to your liking. Ladle it into bowls and garnish with fresh parsley or chives.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.