Creamy Potato Mushroom Soup

I’ve crafted this velvety smooth potato mushroom soup to be the ultimate comfort food. This recipe transforms humble ingredients into a luxurious dish that perfectly balances earthiness from mushrooms with the creamy richness of potatoes. Each spoonful delivers a harmonious blend of flavors that will warm you from the inside out.

Ingredients

Vegetables & Aromatics

• 4 medium potatoes (800g/28oz), peeled and diced
• 2 cups (150g) mushrooms, sliced
• 1 medium onion (150g/5.3oz), finely chopped
• 2 cloves garlic, minced

Liquids

• 4 cups (1 liter) vegetable or chicken broth
• 1 cup (240ml) milk or heavy cream
• 2 tablespoons olive oil or butter

Seasonings & Garnishes

• ½ teaspoon dried thyme
• ½ teaspoon paprika
• Salt and freshly ground black pepper to taste
• ¼ cup (30g) grated Parmesan cheese (optional)
• Fresh parsley, finely chopped
• Reserved sautéed mushrooms for topping

Instructions

1. Prepare Ingredients

• Peel and dice potatoes into 1-inch cubes
• Clean and slice mushrooms
• Finely chop onion and mince garlic
• Measure out all seasonings

1. Start the Base

• Heat olive oil or butter in a large soup pot over medium heat
• Add chopped onions and minced garlic
• Sauté for 2-3 minutes until onions become translucent
• Season with a pinch of salt to help release moisture

1. Cook Mushrooms

• Add sliced mushrooms to the pot
• Cook for 5-7 minutes until golden brown
• Reserve some sautéed mushrooms for garnish
• The mushrooms should release their moisture and develop a rich color

1. Build the Soup

• Add diced potatoes to the pot
• Sprinkle in dried thyme and paprika
• Pour in the broth
• Stir to combine all ingredients
• Bring to a gentle boil

1. Simmer to Tenderness

• Reduce heat to maintain a gentle simmer
• Cook for 15-20 minutes
• Test potatoes with a fork for doneness
• They should be easily pierced

1. Blend the Soup

• Remove from heat
• Use an immersion blender to puree until smooth
• For chunkier texture, blend only half the soup
• Return pot to low heat

1. Finish and Season

• Stir in milk or cream
• Simmer gently for 5 minutes
• Adjust salt and pepper to taste
• Add more liquid if needed for desired consistency

1. Serve

• Ladle into warm bowls
• Top with reserved mushrooms
• Sprinkle with Parmesan cheese
• Garnish with fresh parsley

Pro Tips

• Choose starchy potatoes like Russets for the creamiest texture
• For deeper mushroom flavor, use a mix of varieties
• Save some mushrooms before blending for textural contrast
• Let cream come to room temperature before adding to prevent curdling

Nutrition Information

Per serving (based on 6 servings):

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 480mg
• Total Carbohydrates: 32g
• Dietary Fiber: 3g
• Protein: 7g
• Sugar: 4g

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Storage Instructions

• Refrigerate in an airtight container for up to 4 days
• Freeze for up to 3 months
• When reheating, thin with additional broth or milk if needed
• Stir occasionally while reheating to prevent separation

Recipe Variations

• Make it dairy-free using plant-based milk and omitting cheese
• Add carrots or celery for extra vegetables
• Enhance with truffle oil for special occasions
• Use sweet potatoes for a different flavor profile
• Add crispy bacon bits for a savory garnish

This soul-warming soup combines the earthiness of mushrooms with the comfort of potatoes in a silky-smooth base. The optional Parmesan adds a savory depth, while fresh parsley brightens each bowl. Perfect for cold evenings or whenever you need a bowl of pure comfort.