Mushroom potato soup is a simple yet hearty dish that’s perfect for a cozy dinner. Whether you’re cooking for yourself or a group, this easy-to-follow recipe will guide you to creating a satisfying, delicious meal.
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Ingredients:
Here’s what you’ll need:
- 4 cups mushrooms (shiitake, cremini, button, or a mix of all)
- 3 medium potatoes (Yukon Gold or Russet work well)
- 1 large onion
- 2 cups milk or heavy cream (substitute with unsweetened almond milk or coconut milk for a vegan version)
- 2 tablespoons fresh parsley (chopped, plus more for garnish)
- 2 tablespoons garlic oil (or olive oil with minced garlic)
- 1 large carrot (optional, but adds a touch of sweetness and color)
- Salt and pepper (to taste)
- 4 cups vegetable broth (use low-sodium for a lighter version)
This recipe yields about 4 servings and takes around 45 minutes from start to finish.
Step-by-Step Directions:
1. Prepare the Vegetables
Start by preparing all your vegetables. Wash the mushrooms thoroughly to remove any dirt, but avoid soaking them as they’ll absorb water and lose flavor. Slice them into thin pieces.
Peel and dice the potatoes into small chunks. For the onion, finely chop it. If you decide to add the carrot, peel it and chop it into small pieces.
Having all your ingredients ready before cooking speeds up the process and helps ensure everything cooks evenly.
2. Sauté the Mushrooms and Onions
Heat your garlic oil (or olive oil with minced garlic) in a large soup pot over medium heat. Once the oil is hot, add the sliced mushrooms and onions.
Stir them occasionally, allowing the mushrooms to release their moisture and brown slightly, about 8–10 minutes. The onions should soften and turn translucent.
If you’re adding carrots, throw them in the pot halfway through cooking the mushrooms and onions. The carrot will add a sweet, earthy flavor that complements the other ingredients beautifully.
3. Add Potatoes and Broth
Next, add your diced potatoes to the pot and stir them with the mushrooms, onions, and carrots. Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil over medium-high heat.
Once it reaches a boil, lower the heat and let it simmer. Cover the pot and allow everything to cook for about 15 minutes, or until the potatoes become tender when poked with a fork.
4. Blend the Soup (Optional)
For a creamier soup, you can blend half or all of the mixture. You have a few options for this step. If you prefer a smooth soup, use an immersion blender directly in the pot.
Alternatively, transfer half of the soup into a blender, blend it until smooth, and then pour it back into the pot. Blending adds a velvety texture while still keeping some of the mushroom and potato chunks for a bit of chew.
If you enjoy a chunkier soup, you can skip this step altogether.
5. Add Cream or Milk
After blending (or not), it’s time to add the creamy element that gives this soup its signature richness. Stir in the milk or heavy cream and let the soup simmer for an additional 5 minutes.
For vegans, substitute the dairy with unsweetened almond milk or coconut milk.
Both alternatives add creaminess without altering the flavor too much. Almond milk offers a more neutral taste, while coconut milk introduces a subtle hint of sweetness, which complements the earthy mushrooms well.
6. Season and Add Parsley
Once the soup has simmered with the milk or cream, give it a taste. Season with salt and pepper to your liking.
Stir in the freshly chopped parsley for a burst of flavor and brightness. The parsley also adds a beautiful contrast to the creamy, earthy soup.
Serving Suggestions:
Ladle the mushroom potato soup into bowls and garnish each with a sprinkle of fresh parsley for an elegant touch. You can also drizzle a little extra garlic oil on top for added richness.
Serve it hot with crusty bread on the side, perfect for dipping into the creamy broth. If you’re feeling adventurous, you can even add a dollop of vegan sour cream or a handful of croutons for extra texture.
This soup pairs wonderfully with a light salad, making it an ideal meal for lunch or dinner. If you have leftovers, store them in an airtight container in the fridge for up to three days. The flavors deepen over time, so reheated leftovers taste even better.
Adapting for Vegan and Dairy-Free Diets:
Making this soup vegan is incredibly simple. All you need to do is swap out the dairy milk or cream for plant-based alternatives. Here are a few options:
- Unsweetened Almond Milk: This is a great choice if you want a neutral flavor that doesn’t overpower the other ingredients. The texture is smooth and light.
- Coconut Milk: For a slightly richer texture and a hint of sweetness, go for full-fat coconut milk. It pairs well with the earthy mushrooms and adds depth to the soup.
- Cashew Cream: If you prefer a thicker, creamier option, you can make your own cashew cream by soaking cashews in water and blending them until smooth.
Additionally, use garlic-infused olive oil or regular olive oil with fresh garlic for sautéing to ensure the soup remains vegan-friendly.
Tips for Customization:
One of the best things about this mushroom potato soup recipe is how easily you can tweak it based on your preferences. Here are a few suggestions:
- Add Protein: To make this a heartier meal, you can add cooked lentils, chickpeas, or tofu cubes for extra protein.
- Use Different Herbs: If you’re not a fan of parsley, try swapping it out for thyme or rosemary. Both pair well with the mushrooms.
- Experiment with Mushrooms: For a more robust flavor, use a mix of different mushrooms like shiitake, portobello, or oyster mushrooms.
- Spice it Up: If you like a bit of heat, sprinkle in some red pepper flakes or add a dash of hot sauce before serving.
Conclusion
This easy mushroom potato soup is not only delicious but also versatile. With a few simple ingredients, you can create a meal that’s both satisfying and comforting. The best part?
You can adapt it for vegans or keep it traditional, depending on your dietary needs. Perfect for a cozy night in or a quick weekday dinner, this soup is bound to become a staple in your meal rotation.
