This creamy mushroom potato soup is warm and comforting. It’s packed with tender potatoes and earthy mushrooms, perfect for chilly days!
Making this soup is a breeze! I love how I can whip it up in no time and enjoy it with a nice piece of bread. Who doesn’t love a good soup for dinner? 🍲
Key Ingredients & Substitutions
Olive Oil or Butter: Either works great for sautéing. I personally lean towards butter for its rich flavor, but if you’re looking to keep it dairy-free, stick with olive oil.
Onion: A medium onion adds sweetness. If you’re in a pinch, shallots or green onions can work too.
Mushrooms: Cremini mushrooms bring a nice earthiness, but white button mushrooms are just as good. Feel free to use your favorite type or even a mix!
Potatoes: Yukon Gold or Russet potatoes are perfect for this soup. If you’re aiming for a low-carb option, cauliflower can be a great substitute.
Vegetable or Chicken Broth: Broth adds depth, but homemade broth is best. If you’re in a hurry, low-sodium canned broth is a good backup. You can also use water with added seasonings.
Heavy Cream: While cream gives it a luscious texture, you can swap it for coconut milk for a dairy-free version or even milk for a lighter soup.
Fresh Thyme: Fresh is always better, but dried thyme works well in a pinch. Just remember to use less since dried herbs are more concentrated.
How Do I Achieve the Creamy Texture in Soup?
Creating a creamy texture in this soup is all about technique. It’s not just about adding cream—it’s about how you treat the potatoes!
- After cooking the potatoes, use a potato masher or an immersion blender to break up some of the potatoes. This releases their starch, which naturally thickens the soup.
- Consider simmering the soup gently after adding the cream. This keeps it from boiling, which can break down the cream’s richness.
Mix well and taste as you go for the best results! Enjoy your soup adventures!
Mushroom Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (about 300 grams) mushrooms, sliced (such as cremini or white button)
- 3 medium potatoes, peeled and cut into cubes
Liquid Ingredients:
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
Seasonings:
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
- Bread slices, toasted (for serving)
How Much Time Will You Need?
This delicious mushroom potato soup will take about 10 minutes to prepare and 30 minutes to cook, making a total of approximately 40 minutes from start to finish! A perfect quick and warming meal!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes until the onion is softened and translucent. This will create a lovely base flavor for your soup!
2. Adding the Aromatics:
Next, add the minced garlic to the pot. Sauté for another minute until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Cooking the Mushrooms:
Now it’s time to add the sliced mushrooms. Cook them for about 7-8 minutes, stirring occasionally. You’ll know they’re ready when they have released their moisture and turned golden brown.
4. Adding Potatoes and Broth:
Once the mushrooms are ready, stir in the cubed potatoes. Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, which should take about 15-20 minutes.
5. Creating a Creamy Texture:
After the potatoes are soft, take a potato masher or an immersion blender and lightly mash some of the potatoes in the soup. This will give a creamy texture while still leaving some potato pieces whole for a hearty feel.
6. Finishing Touches:
Stir in the heavy cream and sprinkle in the thyme leaves. Gently heat through for about 5 minutes, but be careful not to let the soup boil at this stage.
7. Seasoning:
Taste the soup and season with salt and freshly ground black pepper according to your preference. This step is important for enhancing all the flavors!
8. Serving:
Ladle the rich, creamy mushroom potato soup into bowls. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese if you like. Add a side of toasted bread for dipping, and enjoy your cozy meal!
9. Enjoy!
This soup is perfect for cold days and makes great leftovers too. Enjoy every comforting spoonful!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or Russet potatoes work great, but you can also use red potatoes if you prefer. For a low-carb alternative, consider using cauliflower as a substitute.
Can I Make This Soup Dairy-Free?
Yes, you can easily make this soup dairy-free by substituting the heavy cream with coconut milk or a dairy-free cream alternative. Just keep in mind that it may slightly alter the flavor.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little extra broth or water if the soup thickens too much.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop.
