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Easy Mushroom Potato Soup Recipe

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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Course: Main Course
Ingredients Method

Ingredients
  

  • 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

Method
 

Prepare the Vegetables
  1. 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.
  2. 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.
  3. Having all your ingredients ready before cooking speeds up the process and helps ensure everything cooks evenly.
Sauté the Mushrooms and Onions
  1. 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.
  2. Stir them occasionally, allowing the mushrooms to release their moisture and brown slightly, about 8–10 minutes. The onions should soften and turn translucent.
  3. 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.
Add Potatoes and Broth
  1. 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.
  2. 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.
Blend the Soup (Optional)
  1. 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.
  2. 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.
  3. If you enjoy a chunkier soup, you can skip this step altogether.
Add Cream or Milk
  1. 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.
  2. For vegans, substitute the dairy with unsweetened almond milk or coconut milk.
  3. 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.
Season and Add Parsley
  1. Once the soup has simmered with the milk or cream, give it a taste. Season with salt and pepper to your liking.
  2. 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.